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canned roasted salsa in ball mason jars, with cilantro next to it

Fiery Roasted Salsa (for canning!)

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!
Author: Amanda Paa
Yield: 6 pints
Prep Time :30 minutes
Cook Time :30 minutes
Total Time :1 hour

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

Equipment

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.