This roasted tomato chipotle salsa is delicious for any occasion, whether you want to use it as a dip, as a steak sauce, or as a salad dressing.
You will be surprised at how easy the process is and what the results are, and you can even save some salsa for your friends.
Surprise Your Friends With This Roasted Tomato Chipotle Salsa
First, let’s talk about the main ingredients
This recipe is all about the smoky and spicy flavors, which include chipotle chili peppers, cascabel chili peppers, and tomatillos. These may seem like strong ingredients, but once cooked, they will give your salsa the fire and aroma it needs.
Toasting the chilies is a great way to make sure that the flavors and aromas are preserved in the salsa. Make sure you allow 30 seconds on each side and then soak them. The soaking process removes the heat a bit and softens the smokiness.
Do the same with the rest of the ingredients, because roasting them can help create more complex flavors. While you won’t use the burned skin, this process is key in making your salsa taste like real chipotle.
Time to get canning!
Don’t shy away from canning, it is a very straightforward process, and you will be an expert after a few times.
An important part of this process, though, is to allow the water canner to sterilize the glass jars while you prepare the food. Don’t overheat the jars, use only simmering water, which is more stable and sanitizes the jars thoroughly.
When you’re done cooking, your jars should already be hot, and the storing part is easier than the rest. After you ladle the salsa, remove the bubbles, and measure the headspace.
Finally, the processing of the jars is key for preventing air gaps and spoilage. Leave the jars closed in boiling water for another 15-20 minutes, then set aside to cool, and check the seal after a day.
You’re all set with this delicious roasted tomato chipotle salsa, and it can be stored for days or even weeks in the fridge. Enjoy with a good steak or some tortilla chips!
Roasted Tomato Chipotle Salsa
Ingredients
12 dried chipotle chili peppers
12 dried cascabel chili peppers
2 lb (900 g) italian plum tomatoes
2 lb (900 g) tomatillos, husked
1 garlic head
2 small onions
1/2 cup (120 ml) vinegar
1/2 cup (120 ml) lime juice
1 tsp salt
2 tsp sugar
Directions
- Toast both chilies in a large skillet over medium heat until they’re pliable and their aroma is released.
- Transfer chilies to a stainless-steel bowl and add 2 cups of hot water.
- Weigh chili down so they won’t float. Soak for 15 minutes until they’re soft.
- Transfer chilies and soaking liquid in a food processor or blender, pulse until it’s a smooth puree then set aside.
- Roast tomatoes, onions, tomatillos, and garlic in a broiler, make sure all sides are evenly roasted.
- Roast them for about 15 minutes until the tomatoes and tomatillos are black, blistered and soft. Set aside garlic and onions until they cool.
- Peel tomatoes, onions and garlic.
- Finely chop the garlic and onion then set aside.
- Combine roasted tomatoes and tomatillos with the pureed chilies then pulse them in a food processor until it’s pureed smoothly. Set aside.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Mix tomato and tomatillo puree with the roasted garlic and onion, vinegar, sugar, lime juice, and salt in a stainless-steel saucepan.
- Bring it to boil over a medium-high heat while stirring frequently.
- Lower heat. boil gently while stirring constantly for 15 minutes until the puree is slightly thick.
- Transfer salsa into hot jars, make sure to leave half-inch of headspace.
- Wipe jar rim then apply lid and ring. Adjust until fingertip tight.
- Process jars in water-bath canner for 20 minutes (Adjust for altitude).
- Turn heat off and let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Do not place in a cold surface or where there’s cool draft as jars may crack.
- Test seal on the lids by pressing down the center, the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.
This roasted tomato chipotle salsa is delicious for any occasion, whether you want to use it as a dip, as a steak sauce, or as a salad dressing.
You will be surprised at how easy the process is and what the results are, and you can even save some salsa for your friends.
Surprise Your Friends With This Roasted Tomato Chipotle Salsa
First, let’s talk about the main ingredients
This recipe is all about the smoky and spicy flavors, which include chipotle chili peppers, cascabel chili peppers, and tomatillos. These may seem like strong ingredients, but once cooked, they will give your salsa the fire and aroma it needs.
Toasting the chilies is a great way to make sure that the flavors and aromas are preserved in the salsa. Make sure you allow 30 seconds on each side and then soak them. The soaking process removes the heat a bit and softens the smokiness.
Do the same with the rest of the ingredients, because roasting them can help create more complex flavors. While you won’t use the burned skin, this process is key in making your salsa taste like real chipotle.
Time to get canning!
Don’t shy away from canning, it is a very straightforward process, and you will be an expert after a few times.
An important part of this process, though, is to allow the water canner to sterilize the glass jars while you prepare the food. Don’t overheat the jars, use only simmering water, which is more stable and sanitizes the jars thoroughly.
When you’re done cooking, your jars should already be hot, and the storing part is easier than the rest. After you ladle the salsa, remove the bubbles, and measure the headspace.
Finally, the processing of the jars is key for preventing air gaps and spoilage. Leave the jars closed in boiling water for another 15-20 minutes, then set aside to cool, and check the seal after a day.
You’re all set with this delicious roasted tomato chipotle salsa, and it can be stored for days or even weeks in the fridge. Enjoy with a good steak or some tortilla chips!
