Heartbeet Kitchen
Fiery Roasted Salsa
September 11, 2013 in Appetizer · Canning and Preserving · Dairy-Free · Fall · Gluten-Free · Paleo · Recipe Box · Summer · Vegan · 46 Comments

Fiery Roasted Salsa | a canning recipe!

Canning – a relaxing escape that gives me peace, enjoyment, and a feeling of accomplishment. Beyond the precious jars that result in a few hours of work, it’s my creative outlet. Mince, mince. Chop, chop. Roast. Simmer. Fill, and seal. It might seem like quite a few tasks, but mustering up the courage to try will make you feel like queen of the kitchen. And honestly, it seems a lot harder than it really is. There’s no better time than now to embark on your first experience. Think of your favorite summer produce, find a canning recipe that appeals to you, and preserve the harvest one jar at a time like I did with this Fiery Roasted Salsa. We’ve been blessed with a great tomato harvest this year in Minnesota. Enough rain, warm days to help them ripen on the vine, and no bug issues to speak of. The vendors at the Minneapolis Farmer’s Market are hauling them in by the bushel, waiting a person like me, who’s eyes are obviously bigger than their stomachs as they carry away 15 pounds of the bright red beauties.

Fiery Roasted Salsa | a canning recipe!

The first time I made homemade salsa about 3 years ago, I wasn’t wowed. I used a recipe from the Ball Canning Book and although the flavor was okay, it didn’t have the punchy, zest I craved. Additionally, the texture just wasn’t my favorite. The perfect salsa to me: restaurant style that’s smooth but not runny, addictively spicy, and a background roasted, toasted flavor. I reached out to a friend, the preservation queen herself, One Tomato Two Tomato, had just the recipe that matched my requirements.

Tomatoes, chiles, and peppers are broiled until their skin is black which brings out their inherent sweetness and a dose of smokiness. To put my own spin on her Salsa de Chile recipe, I adapted the dry spices used and threw in a twist – espresso powder. (When adapting certified and tested canned tomato recipes, it’s very important to only adjust spices/herbs for safety because of their finicky ph/acid levels. Read more about that here.)

 

Fiery Roasted Salsa

The idea sparked from thoughts of mole sauce and really great chili, which all use a bit of chocolate to deepen their flavor, but for safety reasons I didn’t want to add chocolate. What gives an additional layer of flavor to chocolate? Espresso powder. I couldn’t resist.

The result – well, let’s just say chips and salsa has been my dinner for the last two nights and breakfast quesadillas have been my jam!

Note: This is the water bath canner I use. 

Fiery Roasted Salsa

Author:
Preparation 30 min Cook Time 30 min
Yields 6-7 pints     adjust servings

Ingredients

  • 5 lbs tomatoes ( 1/2 heirloom/regular, 1/2 romas)
  • 2 lbs bell peppers, plus 6-8 hot chiles like jalapenos, cayenne, haberneros in the mix (depending on how hot you like it)
  • 1 lb white onions, diced
  • 2 cloves garlic
  • 1 cup apple cider vinegar
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 2 1/2 teaspoons espresso powder (optional, but really adds another layer of flavor)
  • 1/2 teaspoon ground black pepper
  • 3 teaspoons kosher salt
  • 1/2 cup chopped cilantro

Instructions

Turn the broiler of the oven on. Wash & dry tomatoes, peppers, and chilies. Spread tomatoes and peppers on a sheet pan and roast them under the broiler until their skin is blistered. Flip and roast on the other side. Remove from oven and put bell peppers in a paper bag and seal (this will make them easy to peel).

Blend the tomatoes, their juice, garlic, ½ of the diced onions, and hot peppers (stems removed) in the blender until fairly smooth. (Leaving the skins on gives the salsa that great smoky flavor). Remove the peppers from the bag, peel, and dice. Add all the ingredients to a sauce pan and bring to a boil. Simmer for 10 minutes, stirring occasionally. While the salsa is simmering, prepare the hot water bath and heat the pint jars and lids. Ladle hot salsa into clean, hot pint jars, leaving 1/2” headspace.

Wipe rims and add the lids. Process in a boiling water canner for 15 minutes at a full rolling boil.

Recipe Notes

Recipe adapted from: Adapted from Salsa de Chile por Mis Amigos.

This post contains Amazon affiliate links, which I may make a small commission from should you decide to purchase, at no cost to you. 

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46 thoughts on “Fiery Roasted Salsa

    1. amandapaa Post author

      Kate, I really think you should. It’s so nice to have around come wintertime! Plus what I like about this recipe is that you don’t have to peel all the tomatoes. You keep the blistered skins on them and puree so you get a wonderful smokiness.

      Reply
  1. Gwen Rice

    Made this today. . . so so so good! Sweet and spicy and a wonderful way to use all my tomatoes! Thanks so much for the recipe.

    Reply
  2. Pingback: Healthy Green Kitchen Quick Tomato Sauce + 50 More Tomato Recipes » Healthy Green Kitchen

    1. Amanda Paa Post author

      I would love a garden too Lee! But for now I’ll just invade the farmer’s market every weekend :) You should totally try canning, it’s much easier than you’d think. We could even do it together!

      Reply
  3. Traci

    you talked about adding lemon juice to make it safe for canning. But I don’t see that in this recipe! Is it still safe to can if it was not added? Sorry new at canning! Thanks!

    Reply
    1. Amanda Paa Post author

      Hi Traci! I’m not seeing any mention of lemon juice? In this recipe, the apple cider vinegar is the acid that will make it safe for canning. As long as you added that you are good to go.

      Reply
      1. Traci

        Ok Great!!!!! I clicked on the read more here, about the ph balance! Thank you so much for the info!! I am new at canning so I don’t know much! I made this recipe! My husband and I LOVE it!!!! Thanks again for the info!!!

        Reply
  4. Kee

    hi! I have an abundance of heirloom tomatoes in my garden (half Brandywine and half Moskvich). Could I use all heirlooms or do I need romas for some reason? Thanks!

    Reply
    1. Amanda Paa Post author

      The reason it calls for half romas is because larger tomatoes have a lot more water, thus affected the “runniness” of the salsa. If you can get your hands on some romas, I would, otherwise I would roast the tomatoes on a separate pan and drain some of the juices from then. Hope that helps!

      Reply
  5. Lolee ofa

    Thanks for the recipe
    2 questions
    – Instead of canning the prepared salsa, can the product be frozen in portions until needed
    – can i eat the salsa immediately after production?
    Thsnks

    Reply
    1. amandapaa Post author

      Hi! Freezing the salsa would definitely change its texture, so I don’t recommend that. But you can definitely eat it immediately after production, once it is cooled.

      Reply
  6. Devon

    I can’t eat onions. Do you think I can omit them and still can this? It’s my understanding that onions are not acidic so it will still be fine for water bath canning.

    Reply
    1. amandapaa Post author

      Hi! Although onions are low in acid, they do still contribute to the overall PH level. Because of this, I would add an additional 1 pound of bell peppers to replace the one pound of onions.

      Reply
  7. Virginia

    Oh, this stuff is gooood! I don’t like raw onions so I threw them in the broiler and blended them with the tomatoes. Didn’t have instant espresso but put in some trader joes instant coffee. Nice and spicy hot. Will also make a good enchilada sauce.

    Reply
  8. Marina

    Can I sub more tomatoes for bell pepper poundage? Running low on peppers but have plenty of toms- not sure if that throws the acid out of whack though- thanks.

    Reply
  9. Lauren

    This is, hands down, one of the tastiest salsa recipes I’ve canned. Thank you so much! I’ll be making this again! The addition of espresso was brilliant. I added a splash of lime juice to my batch (I figured you can’t go wrong adding more acid). Simply delicious! I ended up with 6.5 pints and ate the half pint while the 6 full pints were in the water bath.

    Reply
  10. Melissa

    This sounds amazing!! Can’t wait to try it out 😊 I do have a question though (I’m new to canning… As in I’ve never canned a thing, but I do have all of the equipment now… I’ve been researching & stocking up, lol)

    I love the flavour of caramelized onions… Is it possible to use that instead of raw onions? Or maybe a mixture of both? Not sure if it would affect the PH. I love raw onions, but thought I’d try the caramelized in the 2nd batch (let’s just see how well I do on the 1st batch 😉)

    Thanks in advance! I’m so hungry now…

    Reply
    1. amandapaa Post author

      The caramelized batch will not have the same PH, thus would not be safe for canning. Even though the onions are raw, they cook so long in the mixture that they don’t have the sharp bite you’re probably thinking of.

      Reply
      1. Melissa

        Thank you for the information! Good to know, especially because I’m SO new to canning… There’s a lot of info out there. I personally love raw onions in my salsa, salads, burgers etc. (red onions are my favourite), but my husband is a wee bit picky. I guess that’s means more for me 😊

        Thanks again, enjoy the rest of your day!

        Reply
  11. Tamara Brimm

    Hi there! I just made 4 batches of this salsa! I have 25 pints. Thanks for sharing.
    An interesting tip you shared- wiping the rim w vinegar- awesome!
    I think we will b set for the winter months! Just love opening jars of summer!

    Reply
  12. Julia B.

    This is a terrific recipe! Love the peppery, onion flavor with the nice texture & “secret” spice ingredient of espresso powder. In the past, I’ve made another roasted tomato salsa recipe. This one is so much better! Way easier since there is no need to halve the tomatoes & peppers before roasting nor waiting for them to cool or peel. (Except for the bell peppers.) so the processing time is much shorter. Yay!

    Mine turned out to be medium spicy, and has a zippy bite to it. I used 2 very large sweet green bell peppers & subbed in some large medium heat green chile peppers for the remaining bell peppers. I used 2 red jalapeños, 2 green jalapeños, and 3 mild chiles – a green, red & yellow. For a milder heat, I would leave out the red jalapeños & use all bell peppers.

    My beau wants me to keep it all this year rather than giving away some of the pints to salsa-loving family members. This is my new “keeper” salsa recipe, for sure!

    Reply

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