Chiles are one of those divine foods that most certainly were a special gift from on high. Necessity being the mother of all invention motivated the ancients to preserve these gifts by smoking them, exalting the humble jalapeno to new heights of flavor and complexity. The smoky nuances of the chipotle peppers are distinctive in this salsa, making it a great dip or condiment, but the real magic happens when paired with meats and vegetables as a marinade or sauce. Whipping up an enticing home cooked meal quickly and easily with this salsa places it at the top of my short list for weekday meals.
It’s no secret that we grow, dry and smoke enough chiles each summer to keep us well supplied throughout the year. Letting our jalapenos mature on the vine until they become red, sweet and spicy before smoking them at a low temperature for a few hours was a no-brainer for us. Most of the jalapenos found in grocery stores are green, as they take an extra 2-3 weeks of maturing to turn red. I was pleasantly surprised to see the red jalapenos at two of the vendors in our local outdoor market, so I knew there was a market for locals wanting to smoke them into chipotles. If you don’t grow your own jalapenos, ask the chile vendors of your local farmer’s market.
We use a variety of tomatoes for this sauce, especially those with a hearty flesh – heirlooms, romas and san marzanos. We used garden salsas and red bell peppers for the sweet peppers and only 1-2 Thai chiles for the hot pepper, but you can also use a fresh jalapeno or Fresno chile. When choosing the fresh hot pepper(s), keep in mind that the chipotle peppers will also add heat to the sauce.
Call me lazy, but I don’t blanch my tomatoes for sauces. Instead, I use a Norpro Sauce Master with the Salsa Screen, which removes the skin and minces the tomatoes. I soak the dried chipotle peppers in 4-6 ounces of hot water for 15-20 minutes to soften, saving the soaking water. You can also use 2-4 chipotle peppers in adobo that can be found in most grocery stores. After adding all of the ingredients, except the cilantro, to a large non-reactive pot, I let it simmer for 1-1 1/2 hours, allowing the flavors to meld and thicken slightly. I stir in the cilantro right before filling the jars.
This is one of my favorite ‘go to’ and ‘most often used’ salsas, simply because my family loves it. I keep one in the refrigerator for daily use as a salsa/ garnish and as a dip for flat breads. The remaining jars I use as needed for marinades, sauces and for flavoring dishes. This salsa is so versatile so be creative!
| Servings |
| 5-6pints |
|
|
- 8cups (1.9 L) tomatoes
- 4cups (950 mL) sweet peppersdiced
- 1 - 2 onionsminced
- 4cloves garlicminced
- 1 hot pepper freshminced, jalapeno, Fresno or Thai
- 1 - 2 chipotle peppersdried or in adobo sauce *
- 1cup (250 mL) cider vinegar5% acidity
- 2tsp saltsea or Kosher
- 1Tbs sugaroptional
- 2tsp paprikasmoked or sweet
- 16oz (450 g) tomato paste
- 1/4cup (60 mL) cilantrochopped
- Blanch tomatoes, remove skin, then chop. You can also process the tomatoes through a sauce master without blanching them. See notes below. *
- If using dried chipotle peppers, soak in 1/2 cup (120 ml) hot water for 15 minutes to soften. Drain, reserving liquid and mince. If using chipotle peppers in adobo sauce (found in small cans in most grocery stores), mince 1-2 peppers with 1 tablespoon of sauce.
- Place all of the ingredients, except for the cilantro, in a large non-reactive pot (stainless steel or enamel). Add the reserved chipotle soaking water, if using dried peppers. Bring to a boil over medium heat, stirring frequently. Once boiling, lower heat and simmer, uncovered for 1 -1 1/2 hours and slightly thickened. Stir occasionally.
- While the sauce is simmering, prepare water bath canner, jars and lids. Refer to our Water Bath Canning link in the notes below for detailed instructions.
- Stir the cilantro into the sauce. Ladle the hot sauce into hot jars, leaving 1/2 inch (1 cm) headspace. Remove air bubbles, adjusting headspace, if necessary. Wipe rim, center lid on jar and screw band down until resistance is felt. Increase to finger-tip tight.
- Place jars in the boiling water in canner, making sure they are completely covered with water. Bring to a boil and process for a full 20 minutes (adjust time for higher altitudes). Remove canner lid. Wait 5 minutes, then remove jars to cool. Allow water on jar lids to evaporate rather than drying off. When completely cooled, store in cool, dark level space.
- Salsa can also be kept in airtight jars, without processing in a waterbath canner, for 2-3 weeks.
Water Bath Canning Instructions & Altitude Chart - Water Bath Preserving for High Acid Foods
Acidity - the vinegar must be 5% acidity (acidity should be printed on container label) to maintain a food safe acidity level for waterbath canning for high acid foods.
* Dried Chipotle peppers - soak in hot water for 15 minutes, then mince. Reserve the soaking liquid.
* Chipotle peppers in Adobo sauce - (found in small cans in most grocery stores), mash or mince 1-2 peppers. The remaining peppers and sauce can be frozen in an airtight container or zip bag, if used within 4-6 weeks.
Tomatoes - Instead of blanching the tomatoes, I use a Norpro Sauce Master with the Salsa Screen, which removes the tomato skins and minces the tomatoes.
Adapted from a recipe on Food.com.