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“I’ve been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesn’t last a day in our house.” —Pamela Paula, Weeki Wachee, Florida
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup (calculated without chips) equals 25 calories, 1 g fat (trace saturated fat), 0 cholesterol, 76 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Fire-Roasted Tomato Salsa in Taste of Home June/July 2010, p23
Salsa GiftFor a pretty gift, I tie hot red peppers to a jar of homemade canned salsa and decorate it with raffia. —Karen Shaw, Selden, Kansas
For a pretty gift, I tie hot red peppers to a jar of homemade canned salsa and decorate it with raffia. —Karen Shaw, Selden, Kansas
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Aug. 23, 2011 by cricket1340
Was wonderful, anyone have a canning conversion equivalent??
Reviewed on Jun. 21, 2011 by LSTINNETT
This is absolutely my favorite homemade salsa I have made so far. Will definitely make again
Reviewed on Jul. 15, 2010 by cn915
This salsa is so easy to make and tastes delicious!
Reviewed on Jul. 14, 2010 by robinlaz
It is excellent - my family loved it - I would add two chipotle peppers next time to really spice it up - yummy flavor!
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