SMOKY CHIPOTLE SALSA
Spicy Salsa. I kicked up the heat in the recipe with a can of smoky chipotles in adobo sauce and now I have four quarts of summer gold for winter meals.
Provided by Stormy Stewart
Categories Salsas
Number Of Ingredients 2
Steps:
- 1. 7 lbs. tomatoes 1 lb. hot peppers, seeded and chopped 1 lb. sweet peppers, seeded and chopped 1 lb. onions, chopped 1 (7 oz.) can chipotle peppers in adobo sauce 1 cup cider vinegar 1 Tbsp. pickling salt
- 2. Bring a pot of water to boil and dip tomatoes in pot, several at a time, for 1 minute. Remove with slotted spoon and plunge into cold water. Slip off skins, core and chop coarsely. Place all ingredients in large kettle and bring to a boil. Lower heat and simmer for 10 minutes. Ladle hot salsa into hot, sterilized jars and fill up, leaving 1/2 inch headspace. Add lids and screw on rings to seal. Place in boiling hot water bath and process 20 minutes. Makes 4 Quarts.
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