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CANNING RECIPE: Tomato Chipotle Salsa

9-cups peeled, chopped, seeded tomatoes, about 5 lb 
6-cups chopped, seeded green peppers, about 2.5 lb 
1 to 2 cans (each 215 g) whole chipotle peppers, about 1-cup
1-pkg (115 g) Bernardin Salsa Mix 
1-tbsp brown sugar 
1-cup red wine vinegar 
Tomato Chipotle Salsa with our homemade chipotles & homegrown tomatoes
Place 6 clean 500 ml mason jars on a rack in a boiling water canner
Cover jars with water and heat to a simmer (180F/82C)
Set screw bands aside; heat lids in hot water, NOT boiling (180F/82C)
Keep jars and lids hot until ready to use
Measure 9-cups tomatoes and 6-cups peppers
Place in a sieve to drain off excess liquid
Press chipotle peppers and sauce through a sieve to remove seeds for less heat (optional)
In a large stainless steel saucepan, combine chipotle puree, Bernardin Salsa Mix, brown sugar and red wine vinegar
Add tomatoes and peppers; mix well
Stirring frequently, bring to a full rolling boil
Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top rim (headspace)
Using non-metallic utensil, remove air bubbles
Wipe jar rim removing any stickiness
Center lid on jar; apply screw band securely & firmly until resistance is met, fingertip tight. Do not overtighten
Place jar in canner; repeat for remaining salsa
Cover canner; bring water to a boil
At altitudes up to 1000 ft (305 m), process boil filled jars 20 minutes
Remove jars without tilting
Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands
After cooling check jar seals
Sealed lids curve downward
Remove screw bands; wipe and dry bands and jars
Store screw bands separately or replace loosely on jars, as desired
Store jars in a cool, dark place.

Makes about 6 x 500 ml jars.