Chipotle Salsa
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Smoky and with a zing of heat, this big-batch salsa brightens up any kind of dish all year round.
Servings: eight 2-cup (500 mL) jars
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 8 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 55 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 2% |
| vit C | 10% |
| folate | 1% |
Suggested Recipes
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8 oz (250 g) jalape?eppers (about 6)
1 can (7 oz/198 g) chipotle peppers in adobo sauce
16 cups (4 L) coarsely chopped peeled tomatoes (about 7 lb/3.15 kg)
6 cups (1.5 L) chopped seeded Cubanelle, Anaheim or sweet banana peppers (about 1-3/4 lb/875 g)
4 cups (1 L) chopped onions (about 2 lb/1 kg)
4 cups (1 L) chopped sweet green peppers (about 2 lb/1 kg)
4 cups (1 L) cider_vinegar
8 cloves garlic, minced
2 cans (each 5-1/2 oz/156 mL) tomato paste
1/4 cup (50 mL) granulated_sugar
5 tsp (25 mL) salt
2 tsp (10 mL) dried oregano
3/4 cup (175 mL) chopped fresh coriander
Preparation:
Wearing rubber gloves, seed, core and finely chop jalape?eppers to make 1 cup (250 mL).
Reserving sauce, remove chipotle peppers; seed if desired and chop.
In large heavy nonaluminum stock pot, combine jalape?eppers, chipotle peppers, adobo sauce, tomatoes, Cubanelle peppers, onions, green peppers, vinegar, garlic, tomato paste, sugar, salt and oregano; bring to boil, stirring often. Reduce heat to medium-low; simmer, stirring often, until thickened, 2 to 2-1/4 hours.
Add coriander; simmer, stirring occasionally, for 10 minutes.
Fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.
Reserving sauce, remove chipotle peppers; seed if desired and chop.
In large heavy nonaluminum stock pot, combine jalape?eppers, chipotle peppers, adobo sauce, tomatoes, Cubanelle peppers, onions, green peppers, vinegar, garlic, tomato paste, sugar, salt and oregano; bring to boil, stirring often. Reduce heat to medium-low; simmer, stirring often, until thickened, 2 to 2-1/4 hours.
Add coriander; simmer, stirring occasionally, for 10 minutes.
Fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.
Source
Canadian Living Magazine: September 2008
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