My favorite salsa (and the one requested most from friends and family) made from Tomatillo's and Chipotle peppers. My original recipe was loosely based upon a salsa made by Rick Bayless but I merged it with a similar recipe from an extension service and made it suitable for canning.
Makes 3 pints
Rehydrate dried chipotles in the water and then rough chop reserving the water to add to the salsa.
Remove the husks, wash, and rough chop the tomatillos. For larger tomatillos I also partially core them to remove tough stem. Roast the Poblanos either on a flame or under the broiler rotating frequently to blacken the skin. Remove skins and seeds and rough chop. Combine all ingredients and bring to boil. Reduce heat and simmer for 20 minutes. Use immersion blender to bring to desired consistency.
Can be canned using the Hot Water method.
This makes what I call a medium spicy hot salsa. Taste it mid-way as dried chipotles spice levels can vary greatly. For a mild version I use 1/2 tablespoon of dried chipotles. For a hot version I use 1/2 cup of dried chipotles plus 1 chopped jalapeño or serrano.
If you can't find dried chipotles, you can use the Chipotles in Adobo sauce but I recommend that you still add the plain Adobo sauce for a better overall flavor.
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|Serving Size: 1 Serving (535g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 65 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 3623.3mg||125 %|
|Potassium 1115.3mg||29 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 30.1g|
|Protein 5.8g||8 %|
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Calories per serving: 228
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