Smoky Chipotle Salsa

Smoky Chipotle Salsa Recipe

No Photo

Have you made this?

 Share your own photo!

Stormy Stewart


Spicy Salsa. I kicked up the heat in the recipe with a can of smoky chipotles in adobo sauce and now I have four quarts of summer gold for winter meals.

★★★★★ 1 vote
4 quarts


below for garden veggies
1 can(s)
(7oz) chipotle peppers in adobo sauce

How to Make Smoky Chipotle Salsa


  • 17 lbs. tomatoes
    1 lb. hot peppers, seeded and chopped
    1 lb. sweet peppers, seeded and chopped
    1 lb. onions, chopped
    1 (7 oz.) can chipotle peppers in adobo sauce
    1 cup cider vinegar
    1 Tbsp. pickling salt
  • 2Bring a pot of water to boil and dip tomatoes in pot, several at a time, for 1 minute. Remove with slotted spoon and plunge into cold water. Slip off skins, core and chop coarsely.

    Place all ingredients in large kettle and bring to a boil. Lower heat and simmer for 10 minutes.

    Ladle hot salsa into hot, sterilized jars and fill up, leaving 1/2 inch headspace. Add lids and screw on rings to seal. Place in boiling hot water bath and process 20 minutes.

    Makes 4 Quarts.

Printable Recipe Card

About Smoky Chipotle Salsa

Course/Dish: Salsas