MANGO-CHIPOTLE SALSA
CHIPOTLE PEPPERS INFUSE THIS SWEET TOMATO-MANGO SALSA WITH A WONDERFUL SMOKY FLAVOR. TRY IT ON CRISPY CORN CAKES OR FRITTERS.
CHIPOTLE PEPPERS INFUSE THIS SWEET TOMATO-MANGO SALSA WITH A WONDERFUL SMOKY FLAVOR. TRY IT ON CRISPY CORN CAKES OR FRITTERS.
PREP: 45 MINUTES ROAST: 25 MINUTES AT 450°F STAND: 30 MINUTES COOK: 15 MINUTES PROCESS: 15 MINUTES MAKES: 7 HALF-PINTS PHOTO
1. Preheat oven to 450°F. Line two 15×10×1-inch baking pans with foil; set aside. Quarter tomatoes; remove and discard cores and seeds. Divide tomatoes between the prepared pans, spreading in a single layer. Roast for 25 to 30 minutes or until tomatoes are softened and starting to char. Cool slightly; peel off and discard skins.
2. Transfer tomatoes to a large bowl and coarsely snip with clean kitchen scissors. Transfer tomatoes to a stainless-steel colander set in sink. Let stand and drain for 30 minutes.
3. Transfer drained tomatoes to a large stainless-steel, enamel, or nonstick heavy saucepan. Stir in onions, lemon juice, chipotle peppers, garlic, salt, and black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 15 minutes, stirring occasionally. Stir in mangoes.
4. Ladle hot salsa into hot sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER ¼ CUP: 35 cal., 0 g fat, 0 mg chol., 97 mg sodium, 8 g carb., 2 g fiber, 1 g pro.
A can of chipotle peppers in adobo sauce usually provides more chiles than you can use in any single recipe, but they freeze well. Divide the remaining chiles and sauce into 2- to 3-tablespoon portions and freeze in small tightly sealed plastic containers for up to 3 months, thawing only what you need.