This is for a Batch 24 cups of Salsa
First rinse all of the vegetables off except the garlic bulbs. Then place on a preheated grill. You don’t have to use grilling baskets, I do just to save time in flipping and having the tomatoes stick to the grill and the garlic bulbs from getting the skin all over.
Grill for about 6 minutes per side (Depending on the char you want on the onion leave them on longer).
Remove from Grill and let cool for about 20 minutes.
Next Peel the garlic bulbs to get to the cloves. (I run them under a light drizzle of water as I peel, this keeps the skin from sticking to your fingers and it is less messy).
This is the most time-consuming part of the process, but it is worth it in the end!
Once done add garlic and grilled onions to blender. Pulsate the two together and then add in a few of the tomatoes. Then blend together
Then it will look like this, finish blending the tomatoes.
Next you will deseed the Poblano Peppers and Jalapenos (If you want it really Hot then you can leave them in). I make mine hot enough that everyone can eat it! Blend all peppers together.
Next you will add in the canned chipotle, peppers only. (If you want more of a Chipotle Flavor add the entire can). Once blended pour in the mixing bowl with the other ingredients.
Next add in the two bundles of Cilantro with one can of crushed tomatoes. This is so you are not watering down the salsa.
Last But not least Mix in a 24 cup mixing bowl. (I use my Pampered Chef bowl https://www.pamperedchef.com/pws/scorrenti ).
Last step I use my Food Sealer and do one mason jar of salsa in each bag. (I buy the make your own size on Amazon and then cut them myself). I use the mason jar so I don’t get salsa all over the edges of the bag. The bags are hard to seal if they are wet and make a huge mess! Place bag over the open end of the mason jar and then turn upside down and pull out the mason jar.
2 Foodsaver Compatible 50′ Rolls Vacuum Food Storage Bags Embossed Commercial Grade FoodVacBags One 8″ X 50′ and One 11″ X 50′ Roll, Storage or Sous Vide
If you don’t have a food sealer you can use plastic airtight containers or freezer bags, so you can freeze your salsa.
Special Notes:
If you want a Really Hot Batch you can add in two *Anaheim Chili Peppers. (I separate about a cup and a half of the Chipotle salsa and added in the other can of crushed tomatoes to the blended chili’s.
If you don’t want the salsa to have any blackened pieces you and peel the peppers and jalapenos.
To only make one batch just divide the recipe by three.
Ingredients:
- 9 Poblano Peppers
- 12 Roma Tomatoes
- 9 Garlic Bulbs
- 3 Yellow Onions
- 6 Jalapenos (Jalapenos can be trick, you never know how hot they will be).
- 3 7 oz cans of Chipotle Peppers
- 2 28 oz cans of Diced Tomatoes
- 2 Bundles of Cilantro
- *2 Anaheim Chili Peppers
I don’t add salt usually, but you can add salt to taste. (The Tortilla chips usually have enough salt added).
Christine Bohm’s Chipotle Salsa Recipe
This is for a Batch 24 cups of Salsa
• First rinse all of the vegetables off except the garlic bulbs. Then place on a preheated grill. You don’t have to use grilling baskets, I do just to save time in flipping and having the tomatoes stick to the grill and the garlic bulbs from getting the skin all over.
• Grill for about 6 minutes per side (Depending on the char you want on the onion leave them on longer).
• Remove from Grill and let cool for about 20 minutes.
• Next Peel the garlic bulbs to get to the cloves. (I run them under a light drizzle of water as I peel, this keeps the skin from sticking to your fingers and it is less messy). This is the most time-consuming part of the process, but it is worth it in the end! Once done add garlic and grilled onions to blender. Pulsate the two together and then add in a few of the tomatoes. Then blend together
• Next you will deseed the Poblano Peppers and Jalapenos (If you want it really Hot then you can leave them in). I make mine hot enough that everyone can eat it! Blend all peppers together.
• Next you will add in the canned chipotles only. (Reserve one can of sauce if you want more of a Chipotle flavor). Once blended pour in the mixing bowl with the other ingredients.
• Next add in the two bundles of Cilantro with one can of crushed tomatoes. This is so you are not watering down the salsa.
• Last But not least Mix in a 24 cup mixing bowl.
Special Notes:
If you want a Really Hot Batch you can add in two *Anaheim Chili Peppers. (I separate about a cup and a half of the Chipotle salsa and added in the other can of crushed tomatoes to the blended chili’s.
If you don’t want the salsa to have any blackened pieces you and peel the peppers and jalapenos.
To only make one batch just divide the recipe by three.
Ingredients:
● 9 Poblano Peppers
● 12 Roma Tomatoes
● 9 Garlic Bulbs
● 3 Yellow Onions
● 6 Jalapenos (Jalapenos can be trick, you never know how hot they will be).
● 3 7 oz cans of Chipotle Peppers
● 2 28 oz cans of Diced Tomatoes
● 2 Bundles of Cilantro
● *2 Anaheim Chili Peppers
I don’t add salt usually, but you can add salt to taste. (The Tortilla chips usually have enough salt added).
Hodgepodge 