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Smart Nutrition with Jessica Penner, RD

Smart Nutrition with Jessica Penner, RD

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Home / Recipes / Dip & Spread / Chipotle Salsa (fresh or canned)

Chipotle Salsa (fresh or canned)

Dip & Spread, Recipes

chipotle salsa
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I’ve found the secret to a happy, successful marriage:

Chipotle peppers.

You heard me right, folks. Get your hands on some of these bad boys. They will help you weather the storms of life. They’re essential to a good marriage.

Or is that just mine? My husband adores chipotles,  and I don’t blame him; they are incredibly tasty. I love how they add a sweet, smoky, kick.

He’s happy. I’m happy. We’re all happy.  Unless…

I can no longer find the chipotle peppers at my grocery store. Then I’m not happy. I’m not happy when I spend half an hour combing the aisles up and down and down and up, without chipotle-pepper-finding success.

Good thing I live in a multi-ethnic community that has the cutest little latin american corner store. The pursuit of chipotle peppers is a great reason to tie on your new running shoes and take the baby for a run in the stroller.

Marriage saved.

chipotle peppers in adobo sauce

If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  

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Chipotle Salsa

Print Recipe
A slightly spicy smoky salsa

Ingredients

For canning

  • 6 lbs tomatoes chopped
  • 1 large red onion chopped
  • 8-10 garlic cloves minced
  • 1 jalapeño finely chopped
  • 3 chipotle peppers in adobo sauce finely chopped
  • 1 cup vinegar
  • 1 tbsp pickling salt

For fresh

  • 2 lbs tomatoes chopped
  • ⅓ large red onion chopped
  • 3 garlic cloves minced
  • 1 jalapeño finely chopped
  • 1 chipotle pepper in adobo sauce finely chopped
  • 2 tbsp lime juice
  • optional handful of fresh cilantro

Instructions

  • Combine all ingredients.

For fresh salsa

  • Allow the flavours to marinate in the fridge for at least 1/2 an hour.

For canned salsa

  • Bring the salsa to a boil in a large pot.
  • Pour into sterilized canning jars. Leave 1.5 cm (just under 1/2 inch) head space. Place new canning lids on top and tighten the rings until fingertip tight (don't wrench on it to tighten, you want it just nice and snug).
  • Immerse jars in boiling water in canner. Boil for 20 minutes, ensuring the jars are covered at all times.
  • Remove from water and allow to cool on a cutting board.
  • Check for proper seals after 24 hours.
Calories:
Author: Jessica Penner

September 29, 2014 · 3 Comments

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Comments

  1. Lucia B. says

    April 20, 2015 at 2:09 pm

    This looks so good! Will kosher salt do or should it be pickling salt? Thanks for the recipe.

    Reply
    • Jessica Penner says

      April 20, 2015 at 2:11 pm

      Thanks Lucia!
      If you’re canning, then the important thing to look for is a salt that doesn’t contain added iodine. Most kosher salt would fit this description.. just check your package!

      Reply

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