Chipotle Tomato Salsa

Chipotle Tomato Salsa is an easy appetizer perfect for game day with a bowl of Tortilla Chips, alongside Quesadillas or Tacos! Everyone will be asking for this unique and tasty salsa at your next party! You'll never want to buy store-bought salsa again!

Why You'll Love This Recipe

• Flavor - this isn't your typical salsa recipe, but the perfect balance of smokey, tangy and spicy from Chipotle Peppers, fresh peppers and tomatoes
• Chunky - the perfect texture to easily dip your tortilla chips, not a blended restaurant style puree
• Large Batch Salsa - a perfect canning salsa to give away to family and friends
• Uncomplicated - No pre-roasting of tomatoes or peppers, no blender. All you need is a cutting board, sharp knife and a large pot!

Tomato Season Salsa

The best season to make salsa is when vine ripened tomatoes are in season, they are also the cheapest to buy! This Chipotle Salsa recipe is perfect when all your tomatoes seem to ripen at once. You can use any tomato you want when making salsa. Paste Tomatoes like Roma are often used as they are meaty and have less juice and seeds. However, tomatoes are sold in supermarkets year round for you to make homemade salsa!

Chipotle Salsa Ingredients

• Chipotles in Adobo Sauce - smoked, dried jalapeño peppers in tomato sauce, easily found in supermarkets. The secret ingredient to amazing tasting salsa!
• Tomatoes - vine ripened are best, and you'll need about 4½ pounds (2kg)
• Peppers - variety of sweet and spicy peppers like Jalapeños, colorful Bell Peppers, and Banana Peppers
• Garlic and Onions - white onions are popular for salsa, but I always use yellow onions for a stronger flavor because it tastes better in cooked salsa
• Tomato Paste - adds depth and flavor
• Sugar - creates balance in the acidity of the tomatoes
• Spices - salt, paprika and oregano
• Cilantro - fresh herb that perfectly compliments salsa

What Peppers Are Used In Salsa?

Sweet Peppers make up the majority of peppers in salsa, which are low on the Scoville Heat Scale. The spiciness in salsa is usually adjusted by one pepper variety, usually jalapeños, which allows you to control the heat. The rest of the peppers are sweet and colorful.

You might have your favorite sweet pepper that you prefer. Depending on where you live will determine what peppers are available to you, unless you grow them yourself. The varieties you are flexible, here's some suggestions.

• Sweet Bell Peppers, Red, Orange or Yellow - 0 to 100 Scoville Units
• Sweet Paprika Peppers - 0 to 100 Scoville Units
• Banana Peppers - 0 to 500 Scoville Units
• Cubanelle Peppers - 100 to 1000 Scoville Units
• Poblano Peppers - 1000-1500 Scoville Units
• Anaheim Peppers - 500 to 2500 Scoville Units

How to Make Salsa Spicy?

Canned Chipotle Peppers in Adobo sauce is the hero of this recipe. Heat tolerance in recipes is varies to personal taste. This Chipotle Tomato Salsa is medium-spicy. Add 2 generous tablespoons of chopped Chipotles, taste and adjust to taste. You can't take away spicy heat, but it's easy to add in!

Fresh Jalapeños are most commonly used in homemade salsas, but they aren't actually very hot. If you want to add jalapeño spice, increase to 1 cup of chopped Jalapeños. Keep the Jalapeño seeds in the salsa, which is the spiciest part of peppers.

Here are some medium spice pepper suggestions. Use the Scoville Heat Units as your guide. Substitute Jalapeños with any spicy pepper of your choice.

• Jalapeño Peppers - 2500 to 8000 Scoville Units
• Fresno Peppers - 2500 to 10,000 Scoville Units
• Serrano Peppers - 10,000 to 23,000 Scoville Units
• Cayenne Peppers - 30,000 to 50,000 Scoville Units

How to Make Chipotle Tomato Salsa

1. Prepare the vegetables. Coarsely chop tomatoes, dice peppers, onion, chipotles and garlic.
2. In a large non-aluminum stock pot, combine all the ingredients except the cilantro.
3. Over medium-high heat, bring to a boil then reduce to simmer for about 1-½ to 2 hours.
4. Add the cilantro and cook for 5 minutes. 
5. Sterilize jars and carefully fill them with salsa.

Canning Salsa

Canning is the best way to preserve your salsa, but it can be tricky. Even the most seasoned cook can have canning fails. Here are some recommendations.

• Vinegar - don't reduce the amount of vinegar in this recipe. Canning requires acid to limit bacteria growth
• Sterilization - boil glass jars and lids for at least 10 minutes if at sea level height. Add an additional minute of sterilization for each 1000 feet higher than sea level.
• New Lids - don't endlessly re-use your mason jar lids. Buy new lids with seals as needed.
• Don't Burn Yourself - use Jar Lifter Tongs to carefully remove the hot jars from the boiling water.
• Check the Seal - press the middle of the lid with your finger. If lid springs up or down, then the jar isn't sealed. As this jar isn't shelf stable, keep it in the fridge.

Water Bath Canning

• Fill sterilised jar with salsa, leaving ½" gap from the top.
• Cover with lid and screw into place.
• Boil salsa jars, fully submerged under water, for at least 15 minutes.
• Carefully remove from canner, flip upside down and allow to cool for 24 hours until it seals.
• If the pickles don't seal and lid still pops, just place in fridge and enjoy within a month

Arm yourself with information and instructions from the experts (not me) but the government. Here are the links to the USDA Canning Guidelines and FDA Canning

Tips and FAQs

Making homemade salsa is simple, but here are some helpful tips for success.

• Colourful Peppers - Choose colorful peppers to make your salsa look and taste interesting! If the recipe calls for 1 cup of pepper and you have extra left over, it's ok to throw it in! More peppers makes salsa chunkier!
• Vinegar - Substitute Apple Cider Vinegar with Red Wine Vinegar or White Wine Vinegar
• Be Generous - don't be stingy with your teaspoon measurements. It's a large batch and can handle it.
• Mild Salsa - If you want a mild salsa, skip the chipotle peppers, but keep the jalapeño peppers without seeds
• Safety - When preparing canned foods, If in doubt, throw it out! Don't risk something you are unsure of!

Do I Need To Remove Tomato Skins?

There is no need to remove the skin from the tomatoes before chopping. The tomato skins will cook down when you salsa is simmering on the stove. Coarsely slice and chop the tomatoes and you're ready to cook.

What to Serve with Salsa

This chunky salsa is the perfect dip for tortilla chips. Also use as a condiment topping for Quesadillas, Fajitas, Burritos, Taco Salad, Enchiladas or Nachos.

How Long Does Canned Salsa Last?

If canned salsa is made and store properly, it should last at least 12 months on the shelf. Some people have had success with longer periods. However my advice is to eat it up before tomato season where you can make it all over again!

Can You Freeze Salsa?

You might be surprised to hear that you can! Cooked salsa freezes well and can last 3-4 months in the freezer. Place cooled salsa in a freezer safe container or a Ziploc bag, removing any excess liquids. Leave enough room for expansion (about 1" from the top). Don't freeze salsa in glass jars as glass cracks, don't risk it.

Tomato Recipes You'll Love

• Mango Tomato Salsa
• Tomato Bruschetta
• Salsa Fresca - Pico de Gallo
• Whole Marinated Tomatoes
• Canning Whole Tomatoes

The flavors in this Chipotle Tomato Salsa made with smokey Adobo Chipotles will blow you away. A delicious way to use up your summer veggies, with plenty of salsa to share with others. Follow the recipe with easy step by step video instructions. You'll never want to buy store-bought salsa again. Bon Appetit! Приятного аппетита!

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