Description
From my friend shirley – it is our absolute favorite salsa recipe to can. It has a wonderful smoky flavor from the chipotle peppers. I would consider it to be mild. Heat could be adjusted by adding more hot peppers.
Ingredients
- Roma Tomatoes
- Sweet Peppers
- Onions
- Garlic Cloves
- Hot Pepper
- Chipotle Pepper
- Cider Vinegar
- Salt
- Sugar
- Paprika
- Tomato Paste
- Cilantro
Instructions
- Blanch the tomatoes, remove the skin, and then chop
- Measure 8 cups
- Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1 / 2 hours
- Ad the cilantro just before you are ready to pour into jars
- Fill into hot, sterilized pint jars and top with hot, sterilized canning lids
- I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety
- If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints