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.
½cupJalapeño Pepperschopped with seeds in for extra spice
3cupsBanana Peppers, chopped and seeded I used red Sweet Paprika Peppers
1cupRed Bell Pepperdiced (or use entire pepper)
1cupYellow Bell Pepperdiced (or use entire pepper)
1cupOrange Bell Pepperdiced (or use entire pepper)
Canned Goods
2tablespoonsChipotles in Adobo saucechopped
1canTomato Paste6oz/140g can
1 ½cupsApple Cider Vinegar
Spices
2tablespoonsSugar
1tablespoonSalt
2teaspoonsPaprika Powder
1teaspoonOregano
Fresh Herbs
½cupCilantrochopped
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.