Roasted Chipotle Tomato Salsa

Roasted Chipotle Tomato Salsa

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.


  • 2 oz 56 g chipotle chilies (we used canned chipotle chilies in adobe sauce)
  • 1 head garlic break in pieces
  • 1 ½ oz dried chilies about 12
  • 2 tsp granulated sugar
  • 3 lb plum tomatoes
  • 1 tsp salt
  • 1 lb green peppers halved
  • 1 cup vinegar
  • ½ lb onions peeled


  • Prepare a boiling water bath and place clean jars in the hot water bath to sterilize.
  • 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.
  • 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.
  • 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