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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 50 |
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This salsa has a slight twist to it! Why Smoking? Besides the heat from the hot peppers you have a smokey flavor going from the chipotle peppers. Then optional for those that like it real hot use ghost chilies. This makes nice little gifts, just pack a basket with it and some chips, avocados, cheese, beer or margarita mix etc. Ingredients:
10 cups meaty tomatoes, diced seeded and peeled (i don't peel more vitamins and easier) |
2 cups bell peppers (red or green) |
2 cups onions, diced |
4 jalapenos, seeded and deveined veins can stay in if you like it hot |
2 -4 chipotle chiles in adobo |
6 garlic cloves |
1 -3 teaspoon salt, to taste |
1 (12 ounce) can tomato paste |
1 (4 1/2 ounce) can diced green chilies (for extra heat) or 2 fresh ghost bell peppers (for extra heat) |
2 tablespoons sugar, use to taste if tomatoes are sweet can skip |
1 fresh lime, zest and meat |
1 cup vinegar, 5% acidity |
1 cup packed cilantro, chopped |
Directions:
1. In a food processor, process with the metal blade the meat of lime, jalapenos, garlic, and chipotle peppers and ghost chilies if using till minced fine.
2. Combine all ingredients in a large saucepan stir to mix well and cook for 10-15 minutes.
3. Ladle into hot jars leaving 1/2 headspace.
4. Remove any air bubbles.
5. Clean rims and adjust lids.
6. Process in a boiling water canner for 15 minutes.
7. Remove from bath and cool in a wind free area.
8. Label and store in a cool, dark, dry place.
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