The chipotles and cascabels would be easy enough to order, since their preserved as dry chilis (or in adobo sauce for the chipotles). Having the dry ones shipped to you from an online source would presumably be expensive from the shipping, but easily available. The tomatillos though, yeah, I use those fresh and, of course, they're easy to get here since they're an integral part of Mexican and Southwestern cuisine. Not so much on your side of the world.
Try this one, it depends on canned items so it won't be as good as one made from fresh ingredients, but it's (I'm assuming probably) doable for you. The tough thing will be the fresh jalapeno or serrano. But if you can find an Asian pepper of some sort that's medium sized and medium heat you could substitute it. You could also substitute a small, but hot pepper if you can only find that. Can you get a hold of fresh Thai chilis? One of those is hotter, but would make a good substitute.
Ingredients for Southwest Salsa
• 3 - 28 ounce cans whole tomatoes
• 1 - 7 ounce can chipotle peppers
• 1 tablespoon salt
• 1 tablespoon vinegar
• 1 large onion, diced
• jalapeno or serrano peppers as desired
• 1 bunch cilantro (i.e. fresh coriander leaves)
Mixing Directions for Southwest Salsa
1. Saute the onion with a little olive oil until soft. If using jalapenos or serranos, seed and chop and add with the onions. Hint, the seeds are the hottest part of the pepper. If you want HOT salsa, leave the seeds in.
2. Place all ingredients except the cilantro in a blender or extra-large bowl and add sauted onion and optional peppers. Add the adobo sauce along with the chipotles.
3. Blend in the blender until chopped and blended, but not a thin liquid. If ingredients are in a bowl, use a hand mixer to blend the ingredients. Stir through and make sure no whole tomatoes remain.
4. Finely chop cilantro and stir into salsa.
As with many foods, the flavors blend and mellow as the salsa sits.
Canning Directions for Southwest Salsa
1. Ladle salsa into sterilized canning jars leaving 1/2 inch headspace.
2. Place lid from simmering water onto top of jar. Apply band and tighten to fingertip tip tight.
3. Place finished jar in water bath with at least 1 inch of water above the lid.
4. Boil jars of salsa for 35 minutes.
5. Remove from boiling water and let stand over night.
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