Page 67 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Easy Chipotle Salsa

Submitted By Theresa Dodson Lopez
Ingredients:

1 gallon canned diced tomatoes
5-15 roasted jalapeno peppers (More or less to
taste)
2 Tbsp salt (to taste)
2-4 Tbsp garlic powder (to taste)
fresh cilantro (to taste, 4-10 sprigs)

Directions:
Prepare jars, bands and lids for canning. Let stand
in hot water until ready to use. Drain well before
using.

Peppers:
Cook jalapenos on griddle until all sides are roasted
and skins are blackened. Remove from heat to cool.
Remove stems and seeds then set aside.

Tomatoes:
Put canned tomatoes in large pot. Bring to boil. Add
Cilantro and boil 1 minute. Stir in salt & garlic
power. Add peppers to tomato mixture and remove
from heat. Mix all ingredients in food processor or
blender.

Canning:
Ladle quickly into prepared jars. Fill to within ⅛" of
tops. Wipe jar rims and cover with lids & bands.
Place jars in boiling water for 10 minutes. Remove
jars from water. Let stand at room temperature 24
hours. This recipe can be made in smaller batches
with a small can of tomatoes and a couple of jalapenos,
using smaller amounts of salt, garlic and cilantro. Place
in a small container and refrigerate.

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