Chipotle Salsa

  • Author: Jessica Penner


A slightly spicy smoky salsa


For canning

  • 6 lbs tomatoes, chopped
  • 1 large red onion, chopped
  • 8-10 garlic cloves, minced
  • 1 jalapeño, finely chopped
  • 3 chipotle peppers in adobo sauce, finely chopped
  • 1 cup vinegar
  • 1 tbsp pickling salt

For fresh

  • 2 lbs tomatoes, chopped
  • ⅓ large red onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeño, finely chopped
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 tbsp lime juice
  • (optional) handful of fresh cilantro


  1. Combine all ingredients.

For fresh salsa

  1. Allow the flavours to marinate in the fridge for at least 1/2 an hour.

For canned salsa

  1. Bring the salsa to a boil in a large pot.
  2. Pour into sterilized canning jars. Leave 1.5 cm (just under 1/2 inch) head space. Place new canning lids on top and tighten the rings until fingertip tight (don’t wrench on it to tighten, you want it just nice and snug).
  3. Immerse jars in boiling water in canner. Boil for 20 minutes, ensuring the jars are covered at all times.
  4. Remove from water and allow to cool on a cutting board.
  5. Check for proper seals after 24 hours.
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