Monday, August 16, 2010

Chipotle Salsa for Canning

Another day, another mountain of slicers on the counter. This recipe makes a smaller batch than the last one, but the proportions are similar.

If you don't want to bother with proper canning, you can "refrigerator can" this stuff: ladle it into sterilized jars and top with sterilized lids and rings, then refrigerate. The jars will seal as the salsa chills, and the result will keep for a couple months in the fridge.

6-7 cups chopped tomato solids (see instructions below)
2 medium onions
1-2 sweet peppers
Chipotle peppers in adobo sauce, to taste (I used 3)
1/2 - 3/4 cup cider vinegar
Salt to taste

Core and seed tomatoes, and peel if it's easy to do so with a knife. Chop in a food processor until well chopped but not pureed. Pour into a colander or sieve and shake/toss until much of the liquid has drained out and a more or less solid mass remains. Remove to a bowl (or one of my favorite kitchen items, an 8-cup measuring bowl/cup with a pouring spout). Repeat until you have 6-7 cups. Drain again, then put in a large saucepan.

Chop the onions, peppers, and chipotles in the food processor until well chopped but not pureed (pulsing works well for this). Add to the tomatoes in the saucepan.

Bring the vegetable mixture to a boil. Add the vinegar (1/2 cup is enough, but add more if your taste buds think it needs it) and salt, then simmer for a few minutes.

The salsa is now ready to eat or can.

To can the salsa, ladle it into sterilized pint jars and top with sterilized lids and rings taken directly from hot water. Boil in a hot water bath for 15 minutes, then remove and cool on a rack. (Or use 1/2 pint jars and boil for 10 minutes.) You should hear the ping of each lid as it seals down. If any jar fails to seal, refrigerate and eat in the next week or two.

Yields about 4 pints.

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