Makin' salsa...

dried chili peppers for paste...

salsa in the pot...

20 jars ready for the pantry...  : )

 ---------

*dried chilies are available from specialty grocers and also Cub in the "international" section... Use any combo of mild to hot DRIED peppers, including: Ancho, Pasilla, Cascabel, Guajillo, New Mexico, Cayenne or Chipotle peppers to taste. 

Soak in hot water for about 20 minutes, remove stems-reserve half of the soaking liquid... chop peppers in processor and add liquid to create a paste.

---------

SPICY SMOKY SALSA

 ----------

  9-10 dried chili peppers*

12 c. tomatoes, peeled if desired, and finely chopped (i like some cherry tomatoes in there too!)

3 c. finely chopped red onion

1 1/2 c. packed cilantro

16 cloves of garlic

8 fresh jalapeno peppers

3/4 c. red wine vinegar

1 T. salt

1 t. hot pepper flakes

---------

...Prepare 10+ half pints or 5+ pint jars for canning...

Combine cilantro, garlic cloves and jalapenos in processor-puree. In a large stainless stockpot, combine chili pepper puree, tomatoes, red onions, cilantro-garlic-jalapeno puree, vinegar, salt and pepper flakes. Bring to a boil over med-high heat. Lower heat and simmer until slighly thickened, 20-30 minutes-stirring often.

Ladle into hot jars leaving 1/2 " headspace. Process in boiling water canner for 15 minutes (half pints and pints both) Let cool, label and store.

Let set for at least a week or two-it will mellow together nicely.

ENJOY!