Ingredients
-
1/3
-
6
-
3
-
3 - 4
-
6
-
1
-
1
-
1
-
3/4
-
1
-
1 - 2
-
16
-
-
-
Directions
Chipotle Tomato Salsa, From Bogota Latin Bistro & Mojito Bar Brooklyn, New York This sauce is on the thin side ;), This is delicious! My DH and I love all things chipotle and this is a wonderful sauce I made it last night to eat with chips and it was good, but I prefer a chunkier, raw salsa for dipping The flavor is so good however, that I am going to serve it warm today with shredded beef burritos I may also try it with empanadas I would definitely use this as a sauce for anything Mexican or Tex Mex Don’t skip the cilantro–it really balances with the spiciness of the chipotle My DH and I usually cut way back on cilantro and/or mix it with parsley, but I added the full amount with this recipe If you’re looking for a traditional salsa for chips, this may not be it If you’re looking for a wonderful sauce to enhance burritos (beef, pork or chicken), I would recommend this Thanks for posting cookiedog!, From Bogota Latin Bistro & Mojito Bar Brooklyn, New York This sauce is on the thin side 😉
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Steps
|
1
Done
|
Place All in a Large Pot Bringing to a Boil Then Reduce and Simmer For 20 Minutes. |
|
2
Done
|
Fill Into Hot Sterile Jars Leaving 1/2 Inch Headspace Removing Any Air Bubbles. |
|
3
Done
|
Being Careful not to Leave Any Salsa on the Rims. |
|
4
Done
|
Wipe Jar Rims With a Clean, Damp Paper Towel. Put on Lids and Screw on Metal Bands. |
|
5
Done
|
Process For 10 Minutes in a Hot Water Bath. |
|
6
Done
|
Label and Store in a Dark Place. Use With 1 Year. |
