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

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

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.

No additional tips available.

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

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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.

Dried Chili Salsa

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