[CH] Tomato Apricot 7-Pod Chipotle Salsa
JohnT Love2Troll (Love2Troll@kc.rr.com)
Thu, 22 Nov 2007 14:39:45 -0600
Chances are that the vast majority here have not experienced the 7-Pod pain.
This pod is incredibly hot! In a side by side taste test it completely blew
away Bhut Jolokia and had more flavor to boot. This pod would make my
Moderate Corps leader SandyO blush from head to toe after only the smallest
amt of powder. A tiny sliver of fresh pod rendered me speechless
(literally) for at least two minutes. Our AlexS just laughed after eating
nearly a whole pod & only the copious amt of sweat pouring from his face
gave him away. He's one hell of a man! I have never in my life seen
someone sweat like that though. Thanks to ChrisP and his beautiful bride
Jen for the smoked powder and also the taste tests at OF.
Tomato/Apricot/7-Pod/Chipotle Salsa
(Makes aprox 13 pints)
4 cups (1 lb 9 oz) Dried Apricots - diced
1 102 oz can (6 lbs 6 oz) Contadina Diced Tomatoes with the juice
2 cups (12.3 oz) green bell peppers - diced
1 11 oz can San Marcos Chipotle Peppers in Adobo - puréed
2 7 oz cans La Costina Chipotle Peppers in Adobo - puréed
1 1/2 cups 5% acid distilled white vinegar
1/2 cup ReaLime juice
1 20 oz can Dole Crushed Pineapple w/juice
4 cups (1 lb 10 oz) sweet yellow onions - diced
2 6 oz cans Contadina tomato paste
1 1/2 tbs fresh ground McCormick's garlic pepper
1 1/2 tbs coarse sea salt
1 tsp whole cumin seed
1 cup (6 oz) celery - diced
2 1/2 tsp mesquite smoked 7-Pod pepper powder
Heat to a boil and then boil for additional 10 minutes
Hot pack into jars and BWB (boiling water bath) for 15 minutes
Remove cover of canner and let cool for 5-10 min
Carefully move jars to a no draft area and let cool for 12-24 hours
Here are some labels from other salsas I've made this year:
http://www.fototime.com/inv/C9A66D8503EF5C3
Happy Thanksgiving!
JohnT