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 absolutely love 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!
How to Make Chipotle Salsa
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.
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!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
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
- 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 ground cumin ***see important note below
- 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.
- 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.
Originally published 8/8/18
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.