Chipotle salsa

Nothing like spending a sultry summer evening in the kitchen with several large pots boiling on the stove!  To make use of the pile of tomatoes we got this week, we decided to can some salsa. Virtually all of the ingredients came from the farm share: tomatoes, jalapenos, cilantro, garlic, and onions (not pictured).  All we needed to add was chipotles and vinegar.  I think it worked out well!  We canned four pints and had a fifth for the fridge.

Chipotle Salsa 

6 lbs. tomatoes (about 12 large)
4 dried chipotle peppers
3 cups diced onion
1½ chopped cilantro, tightly packed
15 cloves garlic, minced
4 large jalapeno peppers, seeded and diced
1 tbl. salt
¾ cup red wine vinegar 

Wash tomatoes; drain. Peel, seed and dice tomatoes into ¼ inch pieces. Remove seeds from dried chipotle peppers; place chili peppers in a small bowl. Pour boiling water over chipotles just to cover. Secure plastic wrap over bowl and allow to steep for 15 minutes. Drain half the water. Puree chipotles and remaining water in a food processor for 1 minute until smooth. Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture thickens. Ladle hot salsa into jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.

Based on "Spicy Tomato Salsa" from the Ball Blue Book of Preserving