Tomato Chipotle Relishsauce Recipes

TOMATO CHIPOTLE RELISH/SAUCE

Steps:

• Pulse tomato and chipotles in a food processor till chunky. Place in saucepan. Bring to a boil. Stirring often. Boil uncovered, about 30 minute.
• Add lemon juice, sugar, vinegar, and salt. Stir as it returns to a boil. Boil about 30 minutes, stirring often, until it thickens. If tomatoes have lots of water continue to cook till thickened.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
• Sealed jars can be store up to one year in a cool dark pantry.
• Unsealed store in refrigerator up to 1 month.
• Altitude times:.
• 1,000-3,000 5 minutes.
• 3,001-6,000 10 minutes.
• 6,001-8,000 15 minutes.
• 8,001-10,000 20 minutes.

SMOKY CHIPOTLE AND RED TOMATO JAM (CHUTNEY - RELISH)

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
• Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Divide the hot jam/chutney between sterilised jars and set aside to cool.
• Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
• How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.

COPYCAT CHIPOTLE FRESH TOMATO SALSA

Steps:

• In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
• Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
• Serve with tortilla chips.

GRANDMA'S CHILI SAUCE TOMATO RELISH

Steps:

• Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
• Boil tomato's then core,peel, and dice.
• combine diced tomato's and all ingredients in a larger boiling pot.
• Cook until onions and peppers are soft and not crunchy.
• Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.