Some blessings are unexpected and that’s how I believe I fell into this recipe. It’s not unheard of that towards the end of the summer some people have more abundance in their garden than they know what to do with. My mother decided to bless me with her garden abundance in addition to mine because she was due for a vacation and didn’t want to come home to a basket of tomatoes rotting on her counter.

I took this opportunity as a personal challenge to let nothing go to waste and apply my new recently learned skill, canning.

I shared my salsa with my coworkers and they kept bugging me for more… unfortunately I couldn’t remember what I did and had to look up the actual peppers I had used…

My second batch was an even bigger success and I am more than happy to share it with the world now!

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Adobo Salsa Recipe

Ingredients

• 2 jalapeño peppers
• 3 habanero peppers
• 4 Serrano peppers
• 1 Poblano pepper
• 1 can La Costena chipotles peppers in Adobo Sauce
• 3 cloves garlic
• 1 medium sized purple onion (chopped)
• 1/3 cup lime juice
• 1/3 cup lemon juice
• 6 Romano Tomatoes quartered ( probably any tomatoes would be fine)
• 1 bunch of cilantro chopped (including stems)
• 1 can fire roasted diced tomatoes (garlic)
• Salt
• Pepper

Directions

• Place all peppers and garlic in dry frying pan at high heat to blacken. (This may take a few minutes and be done in batches due to the number of peppers used at high heat.
• Once blackened remove stems and seeds from peppers and quarter. Place in food processor. Add lemon juice. Blend until smooth.
• Add tomatoes, half onion, can of adobo peppers and lime juice to puree and blend until smooth.
• Remove from processor and stir in remaining onions, cilantro and can of smoked tomatoes.
• Salt and pepper to taste.

Let me know how you enjoyed it in the comments below!