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salsa in a glass bowl beside cilantro
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Chipotle Tomato Salsa

Chipotle Salsa is perfect for canning, game day or family dinner night. An easy appetizer with a bowl of Tortilla Chips, or over Quesadillas or Tacos! Follow along with video instructions.
Course Condiment, Sauce
Cuisine American, Mexican
Keyword chipotle salsa, chipotle tomato salsa, homemade chipotle salsa
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 12 cups

Equipment

  • Water Canner

Ingredients

Vegetables

  • 10 cups coarsely chopped Tomatoes 4½ pounds or 2 kg
  • 2 large Onions chopped
  • 5 cloves Garlic minced

Peppers

  • ½ cup Jalapeño Peppers chopped with seeds in for extra spice
  • 3 cups Banana Peppers, chopped and seeded I used red Sweet Paprika Peppers
  • 1 cup Red Bell Pepper diced (or use entire pepper)
  • 1 cup Yellow Bell Pepper diced (or use entire pepper)
  • 1 cup Orange Bell Pepper diced (or use entire pepper)

Canned Goods

  • 2 tablespoons Chipotles in Adobo sauce chopped
  • 1 can Tomato Paste 6oz/140g can
  • 1 ½ cups Apple Cider Vinegar

Spices

  • 2 tablespoons Sugar
  • 1 tablespoon Salt
  • 2 teaspoons Paprika Powder
  • 1 teaspoon Oregano

Fresh Herbs

  • ½ cup Cilantro chopped

Instructions

  • Prepare the vegetables. Coarsely chop tomatoes, dice peppers, onion, chipotle peppers and garlic.
  • In a large non-aluminum stock pot, combine all the ingredients except cilantro.
  • Over medium-high heat, bring to a boil then reduce to simmer for about 1-½ to 2 hours.
  • Add the cilantro and cook for 5 minutes.
  • Prepare sterilized jars and carefully fill them with salsa. Prepare a water bath as per government canning guidelines, or eat fast and keep the salsa refrigerated.

Video