Dried Chili Salsa Recipe

Name: Dried Chili Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 dried ancho chili peppers; ½ cups tomatoes, peeled and diced; 3 cups red onions, chopped; 15 garlic cloves, minced; 6 serrano peppers, chopped; 6 habanero peppers, chopped; 3/4 cup red wine vinegar; 1 tablespoon salt; 1 teaspoon hot pepper flakes; 3 tablespoons smoked paprika; 2 tablespoons cayenne pepper

Servings: persons

1
In a medium stainless steel bowl combine dried chili peppers with enough boiling water to cover.
2
Weigh chilies down with another bowl to ensure they remain submerged.
3
Soak for 20 minutes.
4
Drain off half the water, remove any stems if needed and transfer to a blender.
5
Puree until smooth.
6
Prepare water bath canner, jars and lids/rings.
7
In a large stainless steel saucepan combine puree with remaining ingredients.
8
Bring to a boil over medium high heat, stirring constantly.
9
Reduce to medium and continue to boil gently, stirring frequently, until slightly thickened, about 15 minutes.
10
Ladle hot salsa into hot jars leaving 1/2 inch head space.
11
Remove air bubbles, wipe rim, center lid, screw band down until fingertip-tight.
12
Repeat with remaining jars.
13
Place jars in canner-cover with lid.
14
Bring to a boil and process jars for 15 minutes.
15
Turn off heat, remove canner lid and let jars sit in canner for an additional 5 minutes.
16
Remove jars, cool and store.
17
Should make 6 to 7 pints.

841

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 dried ancho chili peppers, ½ cups tomatoes, peeled and diced, 3 cups red onions, chopped, 15 garlic cloves, minced, and more.

Yes, Dried Chili Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Dried Chili Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions