CHIPOTLE CANNED RECIPES
CHIPOTLE SALSA (FOR CANNING) RECIPE - FOOD.COM
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.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 6 pints, 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 181.8, FatContent 1.3, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 1786.3, CarbohydrateContent 39.2, FiberContent 9.6, SugarContent 24.9, ProteinContent 7.4
MILD CHIPOTLE SALSA RECIPE - MEXICAN FOOD JOURNAL
Salsa de chipotle is made with charred tomatoes, onion and garlic. It’s blended and cooked to a smoky, slightly spicy perfection.
Provided by Lori Alcalá
Categories Salsa
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Char the Vegetables
- Blend the Ingredients
- Cook the Salsa
- Serve Your Salsa
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