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Nutrition Facts

Serving Size 1 8ounce jars 183g

Recipe makes 18 8ounce jars)

The following items or measurements are not included below:

2 chipotle chiles in adobo

Calories 58
Calories from Fat 3 (5%)
Amount Per Serving %DV
Total Fat 0.4g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 545mg 22%
Potassium 527mg 15%
Total Carbohydrate 12.9g 4%
Dietary Fiber 2.8g 11%
Sugars 8.0g
Protein 2.3g 4%

how is this calculated?

Menus using this recipe:

Smoking Good!

~Rita~

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Smoking Salsa

Recipe #70375 | 45 min | 20 min prep | add private note
~Rita~

By: ~Rita~
Sep 3, 2003

This salsa has a slight twist to it! Why Smoking? Besides the heat from the hot peppers you have a smokey flavor going from the chiptole peppers. This makes nice little gifts, just pack a basket with it and some chips, avacados,cheese, beer or margarita mix ect.

18 8ounce jars (change servings and units)

Ingredients

Directions

  1. 1
    In a food processor, process with the metal blade the jalapenos, garlic, and chiptole peppers till minced fine.
  2. 2
    Combine all ingredients in a large saucepan stir to mix well and cook for 10-15 minutes.
  3. 3
    Ladle into hot jars leaving 1/2 headspace.
  4. 4
    Remove any air bubbles.
  5. 5
    Clean rims and adjust lids.
  6. 6
    Process in a boiling water canner for 15 minutes.
  7. 7
    Remove from bath and cool in a wind free area.
  8. 8
    Label and store in a cool, dark, dry place.

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Featured Reviews for This Recipe

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From: Dawnab

On Oct 15, 2007

This recipe rocks for flavor and texture, extactly what I was looking for, I did add extra chipolte chilis as I love the smoky flavor. I measured right on, and came out with 8 pint jars. Of course one never made it to the pantry, the teens devoured it!

0 people found this review helpful

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  • From: Shelley Marie

    On Feb 2, 2006

    Absolutely fantastic!Used canned diced tomatoes,yellow,red and orange peppers,and every thing else exactly the same as the recipe. Took it to work and everyone RAVED!!!! Thank you SOOOOO much!

    1 person found this review helpful

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  • From: Bethany Taylor

    On Sep 23, 2006

    Yummy recipe! I made mine hotter by using 4 chipoltes and adding a habenaro. I also subbed lemon juice for the vinegar. I only had a 6oz can of tomato paste, so I added a little tomatoe sauce. It turned out nice and thick. My son tasted it and loves it! This beats the salsa I made last year by far! Thanks Rita!!

    2 people found this review helpful

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  • From: cornmaiden8

    On Sep 9, 2004

    This is a great recipe! I love the addition of chipolte/adobo. I fire roasted the tomatoes. The hot/sweet peppers make nice heat that doesn't linger. I used 1/2 c. cilantro and 1/2 c. parsley. I also omitted the diced green chiles (hubby doesn't like). After plenty of tasting-this made 4 full qts. YUM!!! They are cooling on the counter now! Can hardly wait to make more!

    2 people found this review helpful

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  • Read all 8 reviews

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