Roasted Tomato-Chipotle Salsa

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Preserving Method: Water Bath Canning

  1. TOAST chipotle and cascabel chilies in a large dry skillet, over medium heat, working in batches, about 30 seconds per side, until they release their aroma and are pliable. Transfer to a large glass or stainless steel bowl. When all chilies have been toasted, add 2 cups hot water. Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes. Working in batches, transfer chilies and soaking liquid to a blender or a food processor fitted with a metal blade and purée until smooth. Set aside.
  2. ROAST tomatillos, tomatoes, onions and garlic, under a broiler, in the meantime, turning to roast all sides, until tomatillos and tomatoes are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes. Set onions and garlic aside until cool. Place tomatillos and tomatoes in paper bags. Secure openings and set aside until cool enough to handle, about 15 minutes. Peel tomatoes, onions and garlic. Finely chop onion and garlic. Set aside.
  3. PUREE roasted tomatillos and tomatoes and reserved puréed chilies until smooth in a blender or food processor. Set aside.
  4. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  5. COMBINE tomatillo purée, roasted onion and garlic, vinegar, sugar and salt in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.
  6. LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  7. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 
Roasted Tomato-Chipotle Salsa | Chipotle Salsa Recipe - Ball® Recipes is rated 3.8 out of 5 by 5.
Rated 3 out of 5 by from Vinegar may be a problem The recipe was fine to make - no problem. The finished product at the time of canning was very vinegary. I am hoping it mellows out as another review said.
Date published: 2017-10-11
Rated 5 out of 5 by from Everyone's favorite salsa! I've been making this recipe for three years now, and every time I carry a jar of salsa into a party people are asking if it's this salsa! The rich, smoky flavor is really unique, and the low tomato requirement means I can make batches earlier in my harvest. I've had no trouble doubling this recipe when I have tons of tomatoes- or tons of parties!
Date published: 2017-09-24
Rated 2 out of 5 by from Did not double well, vinegar alert This was a new recipe for me, and doubling this recipe did not work at all. I have a ton of tomatoes and decided to try to use about 8 to 10lbs by doubling this recipe (as the original calls for about 4lbs tomatoes total). Maybe there's something I should've known about the vinegar, but, even the original 1 cup seemed awful much--and 2 cups for a double batch ruined it. I should have tasted it more thoroughly before adding. I believe the vinegar acidity is necessary for the hot water bath/food safety, but taste as you gradually add the vinegar. I thought it was ok, went ahead and added the last 1/2 cup. HUGE mistake. Even after straining the entire batch to remove as much vinegar as possible and adding about 3 cups of tomato juice to the strained salsa pulp, it's total vinegar overkill. I didn't mis-measure, and am thinking the 1 cup is too much for the original as well. And I love vinegar! But I won't be using this recipe again. I like the roasty flavor from treating the veggies to a broil, but it was also difficult to peel ripe roasted tomatoes (and I prefer seeding them as well). Meh, 5 hours wasted. Will keep looking for the best chipotle salsa recipe.
Date published: 2017-07-18
Rated 5 out of 5 by from I do recommend. The salsa mellows out after about a week in the jar. I used 1 oz of each pepper. Don't drain the juice from the tomatoes. The flavor is wonderful, especially with homemade whole wheat tortillas. If you like ketchup on your eggs, you'll love this instead. It has a hint of vinegar like ketchup, but smokey and spicy. Must try!
Date published: 2015-01-01
Rated 4 out of 5 by from yummy One of the best tasting salsas I've ever made. Really good with tortilla chips.
Date published: 2014-08-31
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