Dried Chili Salsa Recipes

Steps:

• Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
• In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.

Steps:

• Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes. Let cool slightly, then remove stems and seeds. Place chiles, onion, garlic, salt, and 1 1/2 cups water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15-20 minutes. Purée chile mixture in a blender until smooth. Strain into a medium bowl and mix in vinegar.
• DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.

Steps:

• In a medium stainless steel bowl combine dried chili peppers with enough boiling water to cover.
• Weigh chilies down with another bowl to ensure they remain submerged.
• Soak for 20 minutes.
• Drain off half the water, remove any stems if needed and transfer to a blender.
• Puree until smooth.
• Prepare water bath canner, jars and lids/rings.
• In a large stainless steel saucepan combine puree with remaining ingredients.
• Bring to a boil over medium high heat, stirring constantly.
• Reduce to medium and continue to boil gently, stirring frequently, until slightly thickened, about 15 minutes.
• Ladle hot salsa into hot jars leaving 1/2 inch head space.
• Remove air bubbles, wipe rim, center lid, screw band down until fingertip-tight.
• Repeat with remaining jars.
• Place jars in canner-cover with lid.
• Bring to a boil and process jars for 15 minutes.
• Turn off heat, remove canner lid and let jars sit in canner for an additional 5 minutes.
• Remove jars, cool and store.
• Should make 6 to 7 pints.