Chili Salsa Recipe

Chili Salsa Recipe - 3 quarts


3-ounce package dried arbol chilies

2/3 cup distilled white vinegar

6 cloves garlic

1/2 teaspoon ground cumin

1/2 teaspoon oregano

1 1/2 teaspoon salt

3 28-ounce cans Italian plum tomatoes


In a saucepan, place chilies with water to cover and bring to a boil. Remove from heat and let chilies soak until soft. Remove stems and seeds. In a blender, combine prepared chilies, vinegar, garlic, cumin, oregano, salt and tomatoes, and puree. (This entire mixture will not fit into a blender at one time. As each batch is pureed, remove to a large mixing bowl and stir with a wooden spoon until well blended). Pour into pint and quartz jars. Refrigerate what you will use within two weeks, freeze remaining salsa.

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