Roasted Chipotle Tomato Salsa

Roasted Chipotle Tomato Salsa
Yields 8
The roasted chilies and veggies in this salsa add a unique rich depth of flavour. And, if I haven't mentioned it before - no need to peel the tomatoes for this salsa.
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  1. 2 oz (56 g) chipotle chilies (we used canned chipotle chilies in adobe sauce)
  2. 1 head garlic, break in pieces
  3. 1 ½ oz dried chilies (about 12)
  4. 2 tsp granulated sugar
  5. 3 lb plum tomatoes
  6. 1 tsp salt
  7. 1 lb green peppers, halved
  8. 1 cup vinegar
  9. ½ lb onions, peeled
  1. Prepare a boiling water bath and place clean jars in the hot water bath to sterilize.
  2. Broil dried chilies, turning frequently, just until they start to char on all sides. Discard stems and seed pod. Place roasted chilies with chipotle chilies in a bowl with 2 cups boiling water. Cover tightly with plastic wrap and let stand to steep.
  3. Broil tomatoes, peppers, onions and garlic cloves 15 to 20 minutes, turning to roast all sides. Peel and chop vegetables and place in a large saucepan. Puree chilies with soaking water and add puree to roasted vegetable mixture with sugar, salt and vinegar. Stirring frequently, bring to a boil and continue cooking 15 minutes.
  4. Fill hot jars, leaving ½ inch headspace. Check for air bubbles. Wipe rims, cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Place in boiling water canner for 25 minutes (adjusted for Calgary altitude).
Adapted from Bernardin
Adapted from Bernardin