Cooking & Baking

but I get them from a local market.

The chorizo used not only the chili paste, but a few chipotles in adobo I had around (and some of that sauce) as well as vinegar, a splash of tequila, oregano, cumin, cinnamon and a big bunch of cilantro. I portion it by weight in ziplock sandwich bags and freeze them on a cookie sheet, then pop the frozen bags in a larger freezer container. A nice little box of meat logs. It makes up really fast, once you get the chili paste out of the way.

I've frozen the paste before, but I decided to try canning this time. Couldn't find any instructions for pressure or time, so I just followed instructions for canned mashed pumpkin - it's dense and a low-acid vegetable, so it should work for safety. I'd rather over-process than under.