Salsa de Navidad

[kirra]

Salsa de Navidad

Ingredients:

4 bell peppers
4 Anaheim chili peppers
2 fresh jalapeno peppers
2 chipotle peppers
12 roma tomatoes
1/2 medium red onion
2 cloves minced garlic
2 T. red chili powder
1/2 c. orange juice
1/4 c. apple cider vinegar
2 T. prepared adabo paste
juice of 1/2 fresh lime
1 t. sugar
pinch of both salt and pepper.

Preparation:

In a sauce pan over medium heat, pour the orange juice and vinegar. Stir frequently white heating until the liquid is reduced by about half. Add adobo paste and stir until mixed. Let the mixture cool.

Wash all vegetables thoroughly. Seed bell peppers, jalapenos, and chipotles. Remove the vein in the jalapenos and chipotles. Before seeding the Anaheim peppers, roast them on a barbecue grill or under the broiler until skin turns mostly black. Let them sit in a plastic bag for about 20 minutes until you can easily peel the skin off. Seed and remove the vein.

Do all the chopping by hand, not in a food processor. Finely dice all the peppers and put them in a large glass bowl. Dice tomatoes and onion and add to the bowl.

Add minced garlic, chili powder, lime juice, sugar, salt, and pepper to bowl. Add in the cooled adobo mixture.

Spoon the salsa into cleaned canning jars. Keep in the refrigerator at least overnight before serving.