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Roasted Tomato-Chipotle Salsa

Source of Recipe


Ball Jars



List of Ingredients



• 9 dried chipotle chile peppers, stems removed
  
• 9 dried cascabel chile peppers, stems removed
  
• 1½ cups hot water
  
• 2¼ pounds Italian plum tomatoes
  
• 2 small green bell peppers
  
• 1 large onion
  
• 1 clove garlic
  
• 1½ tsp sugar
  
• ¾ tsp salt
  
• ¾ cup white vinegar
  






Instructions



1. Toast chipotle and cascabel chiles on both sides in a large dry skillet over medium heat until they release their aroma and are pliable, about 30 seconds per side. Transfer to a large glass or stainless steel bowl.
   
   
2. When the chiles have been toasted, add the hot water. Weigh the chiles down with a bowl or weight to ensure they remain submerged, and soak until softened, about 15 minutes. Working in batches, transfer the chiles and soaking liquid to a blender or a food processor fitted with a metal blade and purée until smooth. Set aside.
   
   
3. Roast the tomatoes, peppers, onions and garlic under a broiler, turning to roast on all sides, until the tomatoes and peppers are blistered, blackened, and softened, and the onions and garlic are blackened in spots, about 15 minutes. Set the onions and garlic aside until cool. Place the tomatoes and peppers in paper bags. Secure the openings and set aside until cool enough to handle, about 15 minutes. Peel and chop the tomatoes, peppers, onions, and garlic.
   
   
4. Prepare a canner or stockpot and jars.
   Combine the chile purée, roasted vegetables, salt, and vinegar in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.
   
   
5. Ladle the hot salsa into the warm jars, leaving ½-inch headspace. Remove the air bubbles; re-measure the headspace. If needed, add more salsa to meet the recommended headspace. Wipe the rim; center the lid on the jar. Screw the band until it is fingertip-tight. Process the filled jars in boiling water for 25 minutes. Remove the canner lid. Wait 5 minutes, then remove the jars, cool, and store in a cool, dark place.
   
   Makes 3 pints.