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Smoky Roasted Salsa - a perfect chipotle filled salsa, made from scratch!! Learn to can your own salsa with this beautiful and easy recipe!

Smoky Roasted Salsa

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  • Author: Megan Keno
  • Prep Time: 1 Hour
  • Cook Time: 1 Hour
  • Total Time: 2 hours
  • Yield: 12 Half Pints 1x
  • Category: Condiment
  • Method: Canned
  • Cuisine: Mexican
  • Diet: Vegan

Description

This smoky roasted salsa is full of traditional Mexican flavors, and a little something extra to make that smoky flavor shine through. This definitely isn’t your traditional jarred store bought salsa!!


Ingredients

Units Scale
  • 12 Dried Chipotle Chiles, stems and seeds removed
  • 12 dried Guajillo Peppers, stems and seeds removed *or Dried California Peppers*
  • 2 cups Boiling Water
  • 2 Onions, medium sized, quartered
  • 1 head Garlic, separated into Cloves, but not peeled
  • 2 pounds Plum or Roma Tomatoes
  • 2 pounds Tomatillos, husks removed and rinsed
  • 1 cup Lime Juice *the lime concentrate is fine*
  • 1 Tbsp Honey, Agave, or Raw Sugar
  • 1 1/2 tsp Kosher Salt

Instructions

  1. Use a damp paper towel to wipe the dried chiles clean before toasting. This will help reduce any dust clinging to the outside of the chiles. In a heavy, dry skillet, toast the chiles in batches until pliable.
  2. Place them in a stainless steel or glass bowl, pour the boiling water over the chiles and weigh down with a plate or weight. Let soak for 20 minutes.
  3. Meanwhile, place the onions, garlic, tomatoes, and tomatillos on a half sheet pan under the broiler, turning them occasionally until blistered all over and blackened in places.
  4. Transfer the tomatillos to a blender or food processor, pulse until smooth and add into one of the large stockpots.
  5. Transfer the onion, and peeled garlic to a cutting board. Leave the tomatoes in the pan and cover with a second inverted pan, or plastic wrap until cool.
  6. While the tomatoes cool, peel and roughly chop the onions and garlic. Use care when handling and cutting the roasted onions and garlic. They stay hot on the inside far longer than you might think, and they are a little slippery. You don’t have to have perfectly cut onions and garlic since they will pulsed in the food processor.
  7. Add them to the blender or food processor and pulse until finely chopped or smooth. Add to the stock pot with the tomatillos.
  8. Add the soaked chiles and the soaking liquid to the food processor. Blend until smooth. Add to the stock pot.
  9. Turn your attention to the tomatoes. The skins should peel easily from the tomatoes. Discard the skins and add the tomatoes and the juice to the blender. Pulse until the tomatoes are your desired texture. You can make it as chunky or smooth as you like.
  10. To the stockpot with the tomatoes, and chiles, add in the lime juice, honey, sugar, or agave and salt. Bring the mixture to a boil, stirring frequently to prevent scorching.
  11. Lower the heat to medium and simmer for 15 minutes, or until thickened like ketchup. Lade into prepared pint or half-pint jars within 1/2″ of the top rim of the jar. Fix jars in place and tighten.
  12. Transfer to a boiling water canning bath and ensure the jars are covered with 2″ of water. Bring the water a full rolling boil, and process for 15 minutes. Transfer to a towels on the counter and allow to cool completely.

Notes

Recipe from Rebecca Lindamood’s book Not Your Mama’s Canning Cookbook