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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Dried Chili Salsa to Can Recipe

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This recipe for Dried Chili Salsa to Can is from Mom Cooks Tex-Mex, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 dried ancho chili peppers
12 cups peeled, seeded and diced Roma tomatoes
3 cups chopped red onion
15 cloves garlic, minced
6 serrano peppers, chopped
6 habanero peppers, chopped
3/4 cup red wine vinegar
3 tablespoons smoked paprika
1 tablespoon kosher salt
1 teaspoon ground cumin
Directions:
Directions:
Put the dried chilies in a bowl and cover with boiling water. Weigh the chilies down with another bowl to ensure they remain submerged. Soak for 20 minutes. Save half the soaking water and put in a blender. Remove stems and seeds from chilies. Put soaked chilies in the blender and puree until smooth.

Prepare canning pot, jars, lids and rings.

Put the chili puree in a large pot along with the remaining ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer 15 minutes, until slightly thickened, stirring frequently.

Ladle hot salsa into hot jars, leaving 1/2-inch head space. Remove air bubbles, wipe rims. Add lids and screw bands down until just finger-tight.

Place jars in canning pot and cover with water. Cover canning pot, bring to a boil and process jars 15 minutes. Remove jars and place upside down on a towel. When cool, tighten outer rings.

 

 

 

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