I think this is the last one, anyway. I wanted to make sure I shared about this fantastic salsa for a few reasons. One, being that it is extremely delicious- it has an amazing depth of flavor from the chipotle and the roasted vegetables. But the second being that a batch of this salsa doesn’t require much- and 3 pounds of tomatoes can easily come from your grocery store when the roma tomatoes are being offered at a stellar deal.
This one also happens to use dried chilies that you first toast up. Let me recommend two things to you for this step. One- use a cast iron pan and get it nice and hot. It works very well to blacken the dried peppers. Secondly, either open up all the windows and turn on the exhaust fan OR do that step outside on the grill. As my peppers toasted up in the pan, they definitely gave off some fumes. They did so again when I blitzed them in the food processor- so make sure you have some ventilation.
I broiled my veggies in the oven to blacken them. We had planned on Andy grilling them up, but when he got them all on the gas grill, he ran out of gas. I didn’t want to wait the half-an-hour or so for him to get the charcoal grill loaded up and ready, so I just used the broiler. Next time we will try it with grilled roasted veggies- we just think that would intensify the flavor even more.
Need I mention that this salsa recipe is also from the Ball Complete Book of Home Preserving?
Roasted Tomato-Chipotle Salsa
Makes about eight 8-oz jars or 4 pints ( I got 10 half-pints)
12 dried chipotle chili peppers, stems removed 12 dried cascabel chili peppers, stems removed 2 cups hot water 3 pounds Italian plum tomatoes 2 large green bell peppers 2 small onions 1 head garlic, broken into cloves 2 teaspoons granulated sugar 1 teaspoon salt 1 cup white vinegarDirections:
In a large skillet over medium heat, working in batches, toast chipotle and cascabel chilies on both sides, about 30 seconds per side, until they release their aroma and are pliable. Transfer to a large glass or stainless steel bowl. When all chilies have been toasted, add hot water. Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes. Working in batches, transfer chilies and soaking liquid to a blender or food processor fitted with a metal blade and puree until smooth.
Meanwhile, under a broiler, roast tomatoes, peppers, onions and garlic, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes. Set onions and garlic aside until cool. Place tomatoes and peppers in paper bags. Secure openings and set aside until cool enough to handle, about 15 minutes. Peel and chop tomatoes, peppers, onions and garlic.
Prepare canner, jars and lids.
In a large stainless steel saucepan, combine reserved chili puree, roasted vegetables, sugar, salt and vinegar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.
Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.
Place jars in canner, ensuring they are completely submerged. Bring to a boil and process 8-ounce jars for 15 minutes, and pint jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.