Fiery Roasted Salsa (for canning!)
By Amanda Paa – Updated February 28, 2025
Garden tomatoes, peppers, and onions roast in the oven for ultimate flavor and spice in this salsa canning recipe. It's very easy to make because you don't have to peel the tomatoes! An excellent way to preserve your tomatoes for all year-round enjoyment.
Jump to Recipe
This post may contain affiliate links. Please read my disclosure policy.
Canning may seem intimidating, but honestly, it just takes one or two times to get the hang of it. Grab your favorite summer produce, find a canning recipe that appeals to you, whether it’s Red Wine Fig Jam, or Hot Pepper Jelly 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. 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.
I also bought tomatillos to make this canned Salsa Verde!
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 is more 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.)
This ingredient 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.
And what gives an additional layer of flavor to chocolate? Espresso powder. I couldn’t resist using it in this canned salsa. And it worked beautifully. It brings out the flavors of the ingredients and they sing in harmony. Of course it’s optional, but I really think it makes this salsa unique.
Note: This is the water bath canner I use.
More Salsa Canning Recipes:
- Canning Salsa Verde, Made With Tomatillos
- Plum Habanero Salsa (canning recipe)
- Roasted Tomato Peach Salsa Canning Recipe
Yield: 6 pints
Ingredients
- 5 lbs tomatoes (1/2 heirloom/regular, 1/2 romas)
- 2 lbs peppers – a mix of red and green bell peppers plus 6 hot peppers like jalapenos or cayenne, in the mix (depending on how hot you like it), to equal the two pounds
- 1 lb white onions, diced
- 5 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 fresh cilantro
Instructions
- Turn the broiler of the oven on. Wash & dry tomatoes and peppers. Spread whole tomatoes and peppers on a sheet pan and roast them under the broiler until their skin is blistered. Flip the ingredients and roast on the other side until blistered.
- Core the tomatoes if necessary and remove the stems from the peppers. Leave the seeds and skin (this gives the salsa great flavor!)! Let them cool slightly, until you are able to dice the peppers, and set aside.
- Blend the roasted tomatoes, all the juices from the pan, garlic, and ½ of the diced onions, in a blender until fairly smooth. (Leaving the blistered skins on gives the salsa that great smoky flavor).
- Add blended mixture, diced peppers, remaining diced onions, apple cider vinegar, cumin, chili powder, espresso powder, black pepper, salt, and cilantro 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. Remove jars from water and let fully cool on a kitchen towel for 24 hours before touching.
Notes
Recipe adapted from: Adapted from Salsa de Chile por Mis Amigos.
Did you make this?
tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen
September 11, 2013
Michele
October 2, 2025
I am thrilled that I came across this salsa recipe! I wasn’t completely happy with my canned salsa recipe I’ve used the last few years but let me just say I won’t be searching for another one after making this. The smoky flavors from broiling the veggies and the Espresso powder definitely deepens the flavor. I canned 14 quart and 14 pint which should get us through until next summer! Love sharing with my adult children too! Thank you!
Amanda Paa
October 2, 2025
Wow, that’s a lot of canning! So glad you enjoyed the recipe.
LH
October 1, 2025
loved this recipe! Quick, easy and so flavorful!
Carol
September 30, 2025
Great recipe. Next time I’ll roast the onions too.
Steve
September 29, 2025
I will use this recipe every time
Dana
September 28, 2025
Deeeeeeelicious!!!😊
Crystal
September 17, 2025
Looking forward to trying this recipe! When you say to keep the skins and seeds, is that for jist the tomatoes or for all the peppers as well? I feel like the bell pepper skins would be tough? Thank you!
Amanda Paa
September 18, 2025
The skin of the peppers gets a lovely char that adds flavor; the texture of the skin breakds down a lot, doesn’t bother me but you can peel if you prefer! The salsa might just have less smoky flavor.
Ashley A
September 14, 2025
I used this recipe for my first time making salsa. It was quite easy. I used instant coffee powder..maxwells to be exact. That’s all I had in the cupboard and it worked well. I will definitely make it again.
Amanda Paa
September 14, 2025
So glad you enjoyed it, thanks for making the recipe!
Tori S
September 11, 2025
Can I add uncooked sweet corn to this recipe?
Amanda Paa
September 11, 2025
Hi! Adding corn would change the overall acidity so I can’t say it would be safe without having it tested by a food processing center.
Kristie Earnhart
September 8, 2025
I made this recipe using 1 poblano, 1 aneheim and about 6 or 7 jalapeños. Most of the tomatoes were a small plum type called Juliet. I added 3 regular tomatoes. I roasted the garlic with the tomatoes and peppers. I have been canning salsa for years. This is the BEST recipe ever! Roasting the tomatoes, garlic and peppers gives it a whole other depth of flavor. Thank you for this recipe.
Angie
September 5, 2025
Can I roast the tomatoes a week or so before I make the salsa? My tomatoes are ripe and ready but I’m not!
Amanda Paa
September 5, 2025
Yep, you can totally do that ahead of time!
Melinda Melton
August 31, 2025
Great recipe! We used cayenne instead of chili powder and roasted all the veggies. This one is a keeper.
Amanda Paa
September 1, 2025
So glad you enjoyed it, thanks for making the recipe!
Margaret Watson Hopkins
August 30, 2025
I’ve made this canning recipe twice. First time did not have the espresso powder. Had to order it online. Salsa was delicious. Second time added the espresso powder and included more jalapenos in the two pounds of peppers to make it spicier. Did the espresso powder make the difference in the second batch? Not sure. However, the second batch is simply addictive. Incredibly delicious. Thanks for this recipe!
Melinda Thomas
August 27, 2025
I made this salsa today and it is a keeper for sure! I love the bits of charred skin in it, it reminds me of my favorite salsa from the Baja Fresh restaurant, which closed in my area so I can’t get it anymore. Because I don’t like a vinegary flavor, I replaced half of the apple cider vinegar with bottled lime juice. I used a mix of tomatoes with about half of them Romas, with the other half a mix of Stupice and red heirlooms. I also used a mix of peppers and kept the seeds from the jalapeños for some extra heat. It is perfect. Thank you!
Amanda Paa
August 27, 2025
So glad you enjoyed it, Melinda!
Doug
August 25, 2025
This was my first canning attempt today… great recipe! I had 5.5 pints as I was a bit short of the total tomatoes required but it also meant I could taste it right away!
Kirsten Maxwell
August 22, 2025
My family loves this recipe! I would love to can by the quart and was wondering if you knew how long the jars would have to be processed. Thanks for sharing
Amanda Paa
August 23, 2025
I’m so glad your family enjoys the salsa! For quart jars, a standard water bath processing time for salsa is generally 20 minutes at 0–1,000 feet elevation, with the time increasing by 5 minutes for every additional 1,000 feet. This is the time after the water in the canner reaches a full, rolling boil.
Tina
August 21, 2025
Hi Amanda,
Looking to make your salsa recipe. I am wondering if I could sub 1 lb of tomatoes with 1 lb of tomatillos?
Thanks,
Tina
Amanda Paa
August 22, 2025
Hi Tina! Red tomatoes (ripe) have a pH 4.2 – 4.9 and tomatillos: pH 3.8 – 4.6, so take that for what’s it is worth. Tomatillos are very tart and tangy compared to red tomatoes, so it will change the flavor profile. You may want to check out my Tomatillo Salsa Verde for canning, which was developed specifically for using them.
Doug
August 21, 2025
Is it possible to leave out the cilantro? I have never canned anything but this looks like a good recipe to start with, but the cilantro is a deal breaker in our household (for my wife it tastes like soap).
Amanda Paa
August 21, 2025
You can leave it out if you prefer!
Barney
August 14, 2025
Amanda can I also roast the onions and the garlic and not change the pH level. I am also using about seven Serranos three banana one Anaheim and 6 to 10 jalapeños in various sizes.
Amanda Paa
August 14, 2025
Hello! That’s a good question. I am unsure if roasting changes the PH for canning. Sorry!
John
August 12, 2025
The best by a mile!
Amanda Paa
August 12, 2025
So glad you like it!
Lisa
August 5, 2025
I’ve been using this recipe for years love it!!! This time I used all jalapeño peppers and deseeded them and it’s HOT! And recommendations on how to get rid of the heat
Amanda Paa
August 6, 2025
Hi Lisa! I bet it was hot with all jalapenos. To try and tame the heat, you could stir in some maple syrup each time you open a jar. Or when you open a jar, mix it with another jar of mild storebought salsa.
Carol
August 3, 2025
I have not read through all of the comments so maybe this was answered already, but can this salsa be frozen instead of canned? I’m thinking it can because it is a cooked salsa but wonder if any one has tried freezing it.
Kyilene
July 16, 2025
What is the shelf life for the canned salsa?
Amanda Paa
July 16, 2025
18 months when stored in a cool, dry place!
Ashley
June 24, 2025
Just made this and wow! Best homemade salsa I’ve ever tried to make! I did change the 1 cup apple cider vinegar to 1/2 cup Apple Cider Vinegar and 1/2 cup bottled lime juice and I think it’s perfect! Thank you so much
Ashley
June 24, 2025
Question! I like my salsa a little thick, could I de seed the tomatoes to reduce the water content or just cook it out on the stove? I figure if I de seed them I’d need more tomatoes to make up for the lost amount so the vinegar doesn’t overpower the flavors? Or would it even make that much difference de seeding?
Amanda Paa
June 24, 2025
Hi! I’d recommend cooking the salsa down longer on the stovetop than instructed to thicken it closer to your liking, and have more of the water evaporate.
Ashley
June 24, 2025
Thank you!
Cindy Summers
June 4, 2025
Can I use cherry tomatoes for this recipe? Thanks
Amanda Paa
June 4, 2025
Hello! Cherry tomatoes would have a lot of seeds and skin, the result wouldn’t be great. Although not for canning, you could make my Fresh Cherry Tomato Salsa, or Roasted Cherry Tomatoes Preserved in Olive Oil (these freeze well).
Ashley
January 8, 2025
How long will this stay fresh for if canned?
Amanda Paa
January 8, 2025
18 to 24 months if kept in a cool, dark spot.
Vickie
October 28, 2024
The best! I only used seeds from one jalapeño. I can’t imagine using seeds from all six! This is my new favorite!
KELLY
October 12, 2024
SO DELICIOUS!!! MADE AS IS AND ITS PERFECTION.
Becky
September 27, 2024
I’m very excited to try this recipe and I appreciate that you use weight for the tomatoes peppers and onions. Just wondering if I can safely increase the garlic, or will that change the pH balance?
Amanda Paa
September 27, 2024
Hi! More garlic will raise the ph and lower the acidity so it’s not recommended to alter than in a safety tested canning recipe.
Rebecca
September 24, 2024
More a question: I am allergic to bell peppers. Can I make this recipe without the bell peppers or would this make it to watery?
Gina
September 14, 2024
The best salsa recipe I’ve found. I use a cup of lime juice instead of the apple cider vinegar.
Mekayla
September 12, 2024
Hi Amanda, I’ve been looking for a new salsa recipe to mix things up and I think this one will be perfect! I am wondering – do you think I could add some corn to the recipe without altering the acidity too much? If so, would I need to add some extra vinegar or maybe lime juice to balance things? Thanks!
Amanda Paa
September 12, 2024
Hello! I think corn would be risky to add, unfortunately!
Sharese
September 12, 2024
I am very excited to try this recipe! Just wondering if instead of doing half heirloom/regular tomatoes and half roma can I use all roma?
Amanda Paa
September 12, 2024
Hello! You could do that, although the consistency will be thicker because romas have less water content. Heirlooms typically have more flavor, too.
Shelly
September 9, 2024
Also used half cherry tomatoes and half roma/early girl and thickness is perfect. I did use 1/2 cup lemon juice and half cup cider which gave a wonderful balance not overpowering. And, as long as you are swapping lj for cider, acidity stays right on track. Fabulous recipe!
Shelly
September 9, 2024
Love the balance of flavors in this recipe. My favorite one so far!!
Amanda Paa
September 9, 2024
yay, so glad to hear that!
Debbi
September 3, 2024
I made this and it is delicious. I did not add any espresso. Thank you so much.
Amanda Paa
September 4, 2024
So glad you enjoyed it, Debbi!
Kathy
August 31, 2024
Is there an adjustment required to processing time for higher altitude? I’m at 3500ft, thanks
Amanda Paa
August 31, 2024
Hello! Per Ball canning, you will increase processing time by 10 minutes at that altitude.
Jennifer
August 14, 2024
I cant wait to try this recipe. Can I add a bit of lime to this recipe without affecting the PH and making it unsafe?
Amanda Paa
August 15, 2024
Hi! Yes, you can add some lime, it will not compromise safety. It adds acidity instead of decreasing it.
Carol
August 16, 2024
So for 20 lbs tomatoes, I’m using 24 jalapeños?
Amanda Paa
August 16, 2024
Hi! I think I’d start at 20, deseeded, just to make sure it doesn’t get too hot. You can taste it and if you want it hotter, add some of the seeds.
Linda
August 6, 2024
This is absolutely wonderful and very easy. I made it exactly as suggested without espresso. Thank you for sharing.
Amanda Paa
August 6, 2024
So glad you enjoyed it! Happy canning!
Kari
July 12, 2024
This is a great recipe! I made my first batch! We all like it a lot! I omitted the cilantro in mine. Just the different kind of salsa recipe I was looking for!!
Amanda Paa
July 12, 2024
Awesome, Kari! So glad you all enjoyed it.
Rhonda M
October 18, 2023
5 stars aren’t enough for this recipe!! It was so amazingly delicious!! I’m making my second batch today!! Definitely a keeper! Thank you so much for sharing!!
Amanda Paa
October 18, 2023
So great to hear this, thanks for making the recipe!
Sharee
October 9, 2023
This was amazing. 10/10 Stars! I love that it is so close to fresh salsa and not cooked canned salsa. I am definitely going to make some more as I harvest the last of my tomatoes in the next couple of weeks. I am going to try making some Chow-Chow with the green tomatoes before the frost hits. Do you have a good recipe for that or something similar?
Amanda Paa
October 9, 2023
Hi Sharee! I’m so glad you enjoyed the recipe; I love the fresh taste too. I don’t have any recipes for green tomatoes, but that gives me a good idea to work on some for next year!
Sharee
October 9, 2023
I remember as a child/teenager my mom would make Chow chow. It was a relish type salsa and very good. Every one loved it. I wish I had her recipe. She also canned pickled watermelon rinds. They were good too.
Deanna
August 15, 2024
What do you put chowchow on?
My husband talked about his Mom making it, but he never knew what it went on because he didn’t like it because he was a kid!
Natali Henderson
September 21, 2023
Hi! Can I use red onions or a combo of red/yellow? I don’t have espresso powder but I do have an espresso capsule (Nespresso), do you think that would work? Thanks! Excited to make this!
Amanda Paa
September 21, 2023
Hi Natali! Yes, you could use a combination of red and yellow onions, so issue there. If you don’t have espresso powder, cocoa powder works well too and gives the same flavor effect!
Sara Gumm
September 10, 2023
I’ve read that tomato peels must be removed for canning? Does the vinegar make this not necessary?
Amanda Paa
September 10, 2023
hello! tomato skin does not affect the safety of canning. if a recipe says to remove it, that is because that person does not enjoy the texture of the skin. for this recipe, it is roasted and breaks it down significantly, so you will not notice it much in final product, and the char on the skin adds great flavor.
Denise
September 3, 2023
Made this today…..everyone loved it !!
Amanda Paa
September 3, 2023
Yay, so glad to hear that! Thank you for making the recipe.
Karen
September 2, 2023
Hi there. I have a question. I’d love to make this recipe but would like to use 25 lbs of tomatoes. With the other ingredients do I also use 5 times the amount? Specifically for the vinegar and spices. Thanks :)
Amanda Paa
September 3, 2023
Yes, 5x the amount for every ingredient listed. Enjoy!
Tamber
August 30, 2023
This salsa is fantastic. Roasting the peppers and tomatoes adds such a delicious flavour! This is now my favourite salsa recipe. I completed the recipe as is. Thank you so much for sharing! 😀
Amanda Paa
August 30, 2023
I’m so glad you like it! Thanks for making the recipe. ❤️
Crystal
August 26, 2023
I made the recipe as written except switched vinegar with lemon juice/red vinegar. The chili powder is very strong. I can taste that above anything else. I have half of the batch in water bath right now but want to find something to counter balance the flavor. Thought about doing a half batch of vegetable blend to add to it
Any suggestions?
Amanda Paa
August 26, 2023
Hi Crystal! Using lemon juice and red wine vinegar rather than apple cider vinegar will have a different reaction to the other ingredients and change the composition of the whole recipe, thus what you are experiencing with the flavor. I haven’t used a vegetable blend, so I’m not sure how that would turn out.
Linda
August 17, 2023
Great recipe! I did make mine a little too hot! Not the fault of the recipe, probably mine! Thank you! And, thank you for getting b ack to me so quickly when I had questions.
Amanda Paa
August 17, 2023
Oh, I’m so glad you enjoyed the recipe! Yes, sometimes it can be hard to tell the heat of your peppers. Next time you could try removing the seeds of all or half of the hot peppers!
Linda
August 16, 2023
What about canning this in 1/2 pints? Just 2 of us, and if I can in pints I usually end up pitching some.
Amanda Paa
August 16, 2023
It works great in half pints! You do not need to change anything, processing time is the same.
Linda
August 16, 2023
Thank you!!!