Fiery Roasted Salsa

Last updated: April 23, 2021
4.46 from 33 votes
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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, bold heat, 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 SalsaThe 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!

If you’re looking for a green salsa, I love this Tomatillo Salsa Verde, which is also a canning recipe!

Note: This is the water bath canner I use. 

Fiery Roasted Salsa | a canning recipe!

Fiery Roasted Salsa

Tomatoes and peppers roast in the oven for ultimate flavor and spice in this salsa canning recipe.
4.46 from 33 votes
Prep Time :30 minutes
Cook Time :30 minutes
Total Time :1 hour
Yield: 6 -7 pints
Author: Amanda Paa

SCALE:

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 bell peppers on a sheet pan and roast them under the broiler until their skin is blistered. Flip and roast on the other side.
  • Remove pan from oven and put bell peppers in a paper bag and seal (this will make them easy to peel).
  • Blend the roasted tomatoes, their juice, garlic, ½ of the diced onions, and hot chile 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 paper bag, peel, and dice.
  • Add all the ingredients, including the remaining diced onions, to a saucepan 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.

Notes

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

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September 11, 2013

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57 comments

  1. I love this recipe and loved reading through all the comments. I do have a question: I have lots of anaheim green peppers from my garden, could I sub those (or some) instead of bell peppers? Looking to make salsa extra spicy!

  2. Hi Amada,
    I’m from Texas so when I stumbled across your salsa recipe I was delighted. Made it exactly according to recipe. But the apple cider vinegar really threw the taste for me. It was there in every bite. Next time, I will use same base recipe but substitute fresh lemon juice along with two to three tablespoons of red wine vinegar. Those ingredients were listed on all the jars of my favorite salsas. I LOVED the base recipe, has all the flavors I love. Thanks.

  3. I have tried many salsa recipes and this one is by far my favorite!!! We blew friends and family away when we shared our precious jars. Thanks for an amazing recipe – I recommend it all the time!

    • Hi! I don’t think it would be good to use smoked peppers and tomatoes because their acidity is different than roasted, which would affect the ph and thus, canning safety.

  4. 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!

  5. 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!

  6. 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…

    • 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.

      • 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!

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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

    • 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.

  12. 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!

    • 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!

  13. 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!

    • 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.

      • 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!!!

    • 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!

  14. 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.

    • 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.