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<Recipe recipeId="40839" locale="en">
<RecipeHeader>
<RecipeTitle>Timatillo-Chipotle Salsa (Canning)</RecipeTitle>
<Category>Canning</Category>
<NbPersons>0</NbPersons>
<PortionYield>6 pints</PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>Ball &quot;Complete Book of Home Preserving&quot;</Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="-1" quantity="12.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>12</IngredientQuantity>
<IngredientItem>chipotle chili peppers</IngredientItem>
<IngredientComment>(dried) stemmed</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="12.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>12 </IngredientQuantity>
<IngredientItem>cascabel chili peppers</IngredientItem>
<IngredientComment>(dried) stemmed</IngredientComment>
</Ingredient>
<Ingredient id="1144" quantity="2.0" unit="lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 lbs</IngredientQuantity>
<IngredientItem>tomatillos</IngredientItem>
<IngredientComment>husked</IngredientComment>
</Ingredient>
<Ingredient id="1146" quantity="2.0" unit="lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 lbs</IngredientQuantity>
<IngredientItem>tomatoes</IngredientItem>
<IngredientComment>roma</IngredientComment>
</Ingredient>
<Ingredient id="1111" quantity="2.0" unit="small" comment="" defaultState="true" weightGram="70.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 small</IngredientQuantity>
<IngredientItem>onions</IngredientItem>
<IngredientComment>thickly sliced</IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="1.0" unit="head" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 head</IngredientQuantity>
<IngredientItem>garlic</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>lime juice</IngredientItem>
<IngredientComment>bottled</IngredientComment>
</Ingredient>
<Ingredient id="1508" quantity="2.0" unit="tsp" comment="" defaultState="true" weightGram="4.2" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 tsp</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="1.0" unit="tsp" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tsp</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Pre-heat broiler.

In large skillet, over medium heat, working in batches, toast chipotle and cascabel chilies on both sides, about 30 seconds per side, until release aroma and are pliable. Transfer to large bowl and add 2 cups hot water. Weight chilies down so remain submerges. Soak for 15 minutes. Blend/food process chilies set aside.

Meanwhile, broil, tomatillos, roma tomatoes, onions and garlic until tomatoes are blackened. About15 minutes. Set oinions and garlic aside until cool. Peel tomatoes. Food process tomatillos and tomatoes with chilies. Place in pot. Food process onions and garlic and place in pot. Add in bottled lime juice, sugar and salt.

Prepare water bath canner, jars and lids.

Bring salsa in pot to a boil over medium-high heat, stiring constantly. Reduce heat and boil gently for 15 minutes, stirring occationally.

Laddle hot salsa into hot jars, leaving 1/2&quot; headspace. Remove air bubbles and clean jar rim. Add jar lid and screw band until finger tight.

Place jar in water bath canner. Make sure water is above jars by at least 1&quot;. Bring to a boil and process for 16 minutes. Turn off heat, open lid, and wait 5 minutes. Remove jars and place on cloth covered countertop. Allow to cool for 12-24 hours. Check seal, clean jars, and label before storing.</RecipeText>
</Recipe>
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