Roasted Chipotle Salsa (Can or Freeze)

5 from 2 votes

Roasted Chipotle Salsa (Can or Freeze)

A super flavorful tomato based salsa with roasted vegetables and chipotle peppers in adobo. SO good for everything from taco dinners to appetizers to breakfast burritos. Eat now, water-bath can or freeze for later.

Prep Time35

Cook Time50

canning time20

Total Time1 45

Course: Appetizers

Cuisine: Mexican

Servings: pints

Calories: 33kcal

Author: Jami Boys

Equipment

2 large (20x14) sheet baking pans
Food Processor or knife and cutting board
6-quart or larger stock pot
ladle
canner and canning supplies, optional

Ingredients

3 medium onions, cut in half and then quartered
3 poblano or anaheim mild green chilies, halved and seeded
4 medium jalapeno chilies, halved and seeded
9 garlic cloves, peeled
1 tablespoon olive oil
6 pounds roma/paste tomatoes, cored and cut in half
3 small to medium chipotle peppers in adobo (about 3 tablespoons)
1 cup vinegar (cider vinegar preferred)
1/4 cup lime juice (or lemon juice)
2 teaspoons canning salt or sea salt (or to taste)
2 teaspoons oregano
1 ½ teaspoons black pepper
1 ½ teaspoons ground cumin

Instructions

Heat oven to 450 degrees.
Mix all the peppers, onions and garlic on a large baking sheet, tossing with the olive oil. Arrange the peppers cut side down.
Add the tomatoes to a second large baking sheet, placing them cut side down in one layer.
Roast the pans 25 to 30 minutes, turning half way if needed for even cooking and tossing the onions and garlic as needed for even browning.
Remove the pans and immediately cover the pan with the pepper mixture with foil for 10 minutes to steam the skins.
Meanwhile, remove the tomato skins and roughly chop the tomatoes or add to a food processor, pulsing a few times to chop evenly. Add tomatoes and all their juices to a 6-quart or larger stock pot.
Lift foil from pepper mixture and use a sharp knife to remove the charred skins of the peppers. Add all the vegetables and the chipotle peppers to the food processor, pulsing to chop evenly. Scrape the vegetables into the stockpot.
Add all the remaining ingredients (vinegar, lime juice and spices) to the pot and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 20 minutes, stirring often.
Serve immediately and store in fridge for a week or freeze or can for longer storage.
TO FREEZE: Let mixture cool then add to freezer-safe containers leaving a 1-inch headspace for expansion. Label and freeze for up to a year.
TO WATER-BATH CAN: Prepare 6 pint canning jars (wash and keep warm), fill canner (or large stock pot with a rack) with water and start heating. Gather lids, rings, damp rag/towel, and jar lifter.
Ladle salsa into one hot jar at a time leaving 1/2-inch headspace. Wipe rims, attach lids and place onto rack in canner. Repeat for all jars.
Bring water in canner to a full boil and start timer for 20 minutes. Lower heat to keep jars at a lower boil, monitoring through the canning time to keep at a steady boil.
When timer goes off, turn off heat, remove lid and set timer for 5 minutes more. Remove jars using jar lifter to a towel-lined surface.
Let cool 12 or more hours before removing rings, testing lids for seal, labeling and storing in a cool, dark place for up to 18 months.

Notes

Adapted from BHG Canning "Smokey Honey Peach Salsa."

Nutrition