Spicy Salsa Canning Recipe

Directions

• Prep the vegetables: Cut off the stem end of each Roma tomato, then chop them into relatively small chunks. Peel and roughly chop the onions. Remove the stems from the jalapeno and Serrano peppers, and optionally remove the seeds and membrane. Then roughly chop them into small pieces. Roughly chop the cilantro, including stems. Crush or mince the garlic cloves.
• In a large stock pot, combine the cut up tomatoes, onions, peppers (including 5 of the chipotles from the can of chipotles in Adobo sauce), garlic, and salt. Place the pot over high heat and cook until the vegetables release liquid and start simmering. Reduce heat to maintain a simmer, and cook for 15 minutes. Stir frequently to prevent anything from scorching.
• Now add in the cilantro, lime juice, and vinegar. Let everything come back up to a simmer, and cook for 5 more minutes – stirring frequently.
• Using an immersion blender or standard countertop blender, blend the salsa mixture. Do this carefully, since it will all be very hot. Blend the salsa as chunky or smooth as you prefer. I like to make it pretty smooth, but not absolutely liquefied. Some texture is still a good thing so you can actually scoop some onto a chip.
• Then ladle the blended salsa into sanitized pint jars, leaving 1/2 inch of headspace.
• De-bubble the jars, wipe the rims, and place on the lids and rings.
• Process in a hot water bath canner for 15 minutes (adjust for high altitudes if needed). Note that this recipe is only intended for pint jars (not quarts).