When I hear the word 'salsa', visions of sexy Latin dance and rhythms make a party in my head. If a breakfast quesadilla or fajita could break into hand clapping and toe tapping, it might be with the aid of some saucy sauce. I have created a variation on the old standard to make a spicy, chipotle and corn salsa. It might just bring a little hip-shake to your morning eggs.
To make 'Chunky Chipotle Corn Salsa' chop the following ingredients in nice large chunks and add to a large steel vessel:
3-4 lbs tomatoes or 8 cups chopped
2-3 green peppers or 3-4 cups chopped
2 large white onions chopped or 5 cups
4 cups of corn
8 cloves of garlic chopped
6 jalapeno peppers seeded and chopped
Add the following and bring slowly to a boil:
Cook until tomatoes soften and gently boil for approximately
10 minutes. Add 2 tbsp of corn starch to a cup of warm water
and add to entire mixture. This helps to set the salsa and prevent
it from being too runny.
Remove from heat and add:
1 bunch of cilantro chopped
2 tsps ground cumin
1/3 cup of white vinegar
1/3-1/2 can of chipotle peppers chopped
1 whole can of crushed tomatoes 796 mL
3 tbsp brown sugar
3 tbsp of kosher salt
Cook until tomatoes soften and gently boil for approximately
10 minutes. Add 2 tbsp of corn starch to a cup of warm water
and add to entire mixture. This helps to set the salsa and prevent
it from being too runny.
1 bunch of cilantro chopped
juice of one lime
Ladle into sterilized jars. Process for 10 minutes. Be sure that all the jars have sealed. Any jars that haven't sealed can be stored in the refrigerator for up to one month.
Bitchin' Kitchen Highlights
Kitchen expeditions are way more fun with friends.
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| Larkin.....the apple seed |
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| Drew and Shauna |
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| Larkin, Rena and Shauna |
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| Someone's thumb might have ended up in this batch |
