Karen's Chunky Chipotle Salsa

Salsa that can be bottled or eaten fresh




5 lbs. - about 10 large tomatoes 5 long green chiles 2 bell peppers 3-4 Jalapeno peppers ½ cup apple cider vinegar 12 oz. tomato paste 2 teaspoon. salt 2 canned chipotle peppers in adobo sauce 3 cloves garlic, minced 2 onions, minced 2 teaspoon. chili powder 1-2 tablespoon. fresh cilantro, chopped 1 teaspoon. oregano leaves, crushed generous grinding of black pepper

Nutritional information

No nutrition information available


Roast peppers on grill or under broiler until slimis black. Place them in a large closed paper bag until cool. Remove skins; seed and chop. Slip skins on tomatoes by placing in boiling water for 1½ min. then in ice water for 2 minutes. Chop tomatoes. Place all ingredients in a lrg. pan. Cook until heated through. If canning process them in a water bath for 15 min. for pints.