How to Make Smoky Chipotle Salsa
- 7 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
- Bring 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.