Chipotle Salsa for Canning
Elevate your pantry staples with this bold and smoky Chipotle Salsa for Canning, a homemade classic that perfectly balances heat and flavor. Made with juicy roma tomatoes, tangy vinegar, and a kick of chipotle peppers in adobo sauce, this salsa is blended with fresh cilantro, garlic, and a touch of sugar for a harmonious depth of flavor. Designed for safe canning, this recipe ensures a long shelf life, letting you enjoy vibrant, homemade salsa year-round. Whether you’re spicing up tacos, dipping tortilla chips, or adding zest to grilled dishes, this easy-to-follow recipe is a must-try for home canners who crave a rich, versatile condiment. Perfect for preserving, gifting, or simply savoring yourself, this recipe is your go-to guide for mastering the art of canning salsa.
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Recipe Information
Ingredients
- 6 pounds roma tomatoes
- 2 medium (about 1 pound total) onions
- 6 garlic cloves
- 4 whole peppers (adjust to taste) chipotle peppers in adobo sauce
- 1.25 cups distilled white vinegar
- 1 cup (loosely packed) fresh cilantro
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 2 teaspoons sugar
Instructions
Start by washing the roma tomatoes thoroughly. Cut them in half, removing any blemishes or core if necessary.
In a large stockpot, bring water to a boil and blanch the tomatoes for 1-2 minutes, or until the skins begin to loosen. Transfer the tomatoes to an ice water bath and peel off the skins. Set the peeled tomatoes aside.
Peel and roughly chop the onions and garlic. Prepare the cilantro by washing and roughly chopping it.
In a food processor or blender, add the peeled tomatoes, chopped onions, garlic, chipotle peppers in adobo sauce, distilled white vinegar, cilantro, kosher salt, ground cumin, and sugar. Blend until the mixture is smooth or slightly chunky, depending on your preference.
Transfer the blended salsa mixture to a large stockpot. Bring the salsa to a boil over medium-high heat, stirring occasionally to prevent scorching.
Reduce the heat to medium-low and let the salsa simmer for 20-25 minutes, allowing the flavors to meld and the mixture to thicken slightly.
While the salsa is simmering, prepare your canning jars. Wash the jars, lids, and bands in hot soapy water, rinse thoroughly, and sterilize by boiling them in water for 10 minutes. Keep the jars hot until ready to use.
Once the salsa has cooked to your desired consistency, carefully ladle it into the prepared hot jars, leaving 1/2 inch headspace at the top of each jar. Remove air bubbles by running a clean knife or spatula around the inside edges of the jar. Wipe the rims of the jars clean with a damp cloth.
Place the lids on the jars and secure them with the bands, tightening them to fingertip-tightness.
Process the jars in a boiling water canner for 15 minutes (adjusting for altitude if necessary). Make sure the jars are fully submerged under at least 1 inch of water.
After processing, carefully remove the jars with a jar lifter and place them on a towel or cooling rack. Let them cool undisturbed for 12-24 hours.
Check the seals by pressing down on the center of each lid. If the lid does not pop back, the jar is sealed correctly. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal properly and use within 1 week.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 128.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 8433 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
