Ingredients:
2.5 lbs paste tomatoes
1 lb sweet peppers with 4-5 hot chilies in the mix (to taste)
8 oz onions
1/2 c cider vinegar
1 1/2 tsp salt
1 tsp ancho chili powder
1 tsp chipotle chili powder
1 tsp cumin powder
1 tsp coriander seed, crushed
Instructions:
Spread tomatoes and peppers on a sheet pan and roast them under the broiler until their skin is blistered. Flip and roast on the other side. Blend the tomatoes, their juice and hot peppers in the blender until smooth. I leave the skins on, as that’s where the nice charred flavor is. Peel the sweet peppers and dice. Dice the onion. Add all the ingredients to a sauces pan and bring to a boil. Simmer for 10 minutes, stir occasionally. While the salsa is simmering, prepare the hot water bath and heat the pint jars and lids. Ladle hot salsa into clean, hot pint jars, leaving 1/2” headspace. Wipe rims and add the lids. Process in a boiling water canner for 15 minutes at a full rolling boil. Yields 3-4 pints.