Smoky Chipotle Salsa Recipe

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Smoky Chipotle Salsa

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


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.

About this Recipe

Course/Dish: Salsas