This Chipotle Salsa Recipe has such a wonderfully deep, smoky flavor that really adds a great melowness to this delicious salsa! Perfect for canning so you can enjoy the fresh taste of summer all year long!
If you read along with BCC, you know that we are slightly addicted to our salsas! As evidence of that fact, check out all of our salsas! I love the smoky flavor of chipotle peppers. Chipotle peppers are actually ripe, red jalapeño peppers that have been smoked and dried. (If you leave the green jalapenos, they will ripen to red. Although, you can use them green, as well!) Then they are rehydrated with the adobo sauce, with is tomato, onion, garlic and vinegar with some spices. Holy cow!
The lightbulb U+1F4A1 just went on above my head! I should make Chipotle in Adobo! Excellent suggestion, dear reader! 🙂 If there is anything you would like me to make, here on BCC, don’t hesitate to leave a comment below!
The Method for Making this Chipotle Salsa Recipe
Salsas are really easy. it looks like a lot of steps, but there is really little hands on time.
- First thing to do is rough chop your fresh tomatoes. You could use canned tomatoes, but the salsa will not compare to ripe, fresh, tomatoes.
- Place tomatoes in a large pot, bring to boil, then reduce heat to a fast simmer. Simmer for about 1 hour.
- I used roasted garlic, this is 14 cloves. If using fresh garlic, use only about 7-10. Dice up onions
- Add to tomatoes in pot.
- Mince up about 7 peppers from a can of chipotle in adobo sauce. Add adobo juice to equal 1/2 cup.
- Add to the the pot.
- Dice bell peppers, any color will work.
- Add peppers, lime juice and dried spices to pot. Cook down for another 30 minutes, or until desired thickness is reached.
- Once desired consistency is reached, add fresh spices to the post for the last few minutes.
- Meanwhile, as salsa cooks down, wash jars and lids. Sterilize jars in water bath canning pot for at least 5 minutes. Once they have boiled for 5 minutes, turn heat down, but let the jars remain in the hot water until ready to use them. Pour boiling water over lids and let them sit in hot water, until ready for use.
- Fill jars, leaving 1/2″ headspace at the top. This is my handy dandy canning tool set.
- Wipe edges of jars with clean paper towel.
- Place lids on jars. Tighten bands down with finger tips. Don’t over or under tighten.
- Process for 20 minutes, adjust for altitude. See guide here.
You can see that active time for this recipe is only about 20 minutes! The best part is though, that you have lots of salsa to keep you warm all winter long!
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I hope you like this post today for my Chipotle Salsa Recipe! Thanks for stopping by! Don’t forget to sign up for my mailing list so that you don’t miss any of my new recipes. Sign up form is below the recipe card. As always,
Enjoy! And have fun cooking!
Chipotle Salsa Recipe
Ingredients
- 12 cups (4.5 lbs.) roughly chopped, rip tomatoes
- 14 cloves (about 2 heads) roasted garlic can substitute fresh garlic but cut down quantity to 7 or 8 cloves
- 1/2 large yellow, white or red onion, diced
- 1/2 cup chipotle peppers, chopped plus adobo sauce to equal about 1/2 cup
- 3 small bell peppers, any color, diced (3/4 cup)
- 4 tbsp lime juice
- 3 tbsp salt
- 6 tbsp cumin
- 1/2 cup parsley, fresh, can substitute cilantro If using dried, use 1/4 cup``
- 1/4 cup oregano, fresh, diced (heaping 1/4 cup) if using fresh, use 1 tbsp.
Instructions
- Chop tomatoes, heat to boiling. Reduce heat to a slow simmer. Simmer for about 1 hour.
- Add onions, garlic and chipotle peppers with the adobo sauce. Simmer for about 30 minutes.
- Add bell peppers, lime juice, salt and cumin. Simmer again for another 30 minutes, or until it is the consistency you prefer.
- Add parsley and oregano. Continue to simmer for another 10 minutes.
- If canning, wash and sterilize jars, pack salsa into hot jars, leaving 1/2" headspace. Attach lids. Process for 20 minutes in water bath canning pot. Allow to cool to room temperature. Check seal after 24 hours. Any lids that flex up and down must be stored in the refrigerator. Store in a cool, dry place.
Notes
Nutrition
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Yum, Yum, YUM. I love all your salsas and I especially love this chipotle salsa! It looks so delicious!
Thank you, my friend! I keep telling you that you have to come visit me!
Looks like a tasty salsa and I love the smoky flavor!
Thanks Shadi! Yes, the chipotle peppers add something really special! Have a nice weekend!
Does it get any better than homemade salsa!?? Love the chipotle flavoring in this. I’ll take one huge batch please!
It’s so easy, you can make it for yourself, Julie! Thanks! Have a great weekend!
I have to admit it, I’ve always wanted to try canning, but have always been so intimidated by it. This recipe just may be the thing for me to get over that. I love a good smoky salsa. Delicious!
It is so easy, Jamie! Jump right in with 2 feet! 🙂 Thanks for the comment!!
Well I just found my next canning recipe!! The last salsa I made was from the Ball canning book and it just lacked in flavor. This one sounds amazing, and I just LOVE anything with chipotle in it! Thanks for the step by step instructions too, so handy!
Thanks so much, Donna! Glad you enjoyed it! You will not be lacking flavor with this recipe! Let me know how you like it!
I love the smokey flavour that chipotle gives a salsa. So good!
Thanks Dannii! I agree! chipotle is one of my favorite flavors! Have a great weekend!!
Chipotle peppers add such a wonderful flavor and smokiness. I’ve put them in salsa before but always a fresh version rather than cooked. Must give this a try too!
Such a great flavor! Thanks Caroline! Let me know how you like it!
You gave such great instructions on canning this salsa. I have never done it before myself, but now I am so inspired. The smokiness of chipotle is so delicious in salsa. This is going to be a great recipe.
Thanks so much Katie! I’m glad you enjoyed it! I hope you give the salsa a try and enjoy the whole canning process! It really is fun!
Oh my goodness!!this looks and sounds amazing. I have all the ingredients and will try this salsa .. yum!!
Thanks Soniya! I hope you enjoy it! Let me know how you like it!
This is right on time for the football pre-season! Salsa and chips are a must have in my home on Sundays so I’ll be giving this a try!
Everyone who tries it raves about this easy salsa! Thanks Shanna!
This looks so tasty, and I’m a sucker for chilis in adobo. I have a bunch of mason jars leftover from a recent project, and you’ve given me an excuse to learn how to use them for their actual purpose!
It is fun! I think you may like it! Thanks Crystal!
Do you can 1/2 pint or pints?
I do a few of both, depending on how big my batch is. My family goes through salsas pretty fast. If you don’t use a lot of salsas then use 1/2 pints, so they are used up faster after opening. Thank you for your question, Debbie!
Am I reading correctly? Do you not have to peel the tomatoes? Also, I’m a canning newbie and kinda terrified – is this enough acid?
No, Monica, I do not peel the tomatoes. You can if you like, but it is not imperative. And yes, this is enough acid! Thanks for checking out the recipe!