Chipotle Salsa Salsa Del Norte Recipes

EASY CHIPOTLE SALSA

Steps:

• Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.

CHIPOTLE SALSA (FOR CANNING)

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.

CHIPOTLE SALSA - SALSA DEL NORTE

Steps:

• In a blender, puree the tomatoes with the rest of the ingredients.
• Cover and chill in the refrigerator until ready to serve.
• Technique Tip: For a chunkier salsa, leave one half of the canned tomatoes diced and add it with the onion - chopped rather than chunked - in at the end.