Roasted Tomato Salsa

One of the staples for any Mexican food in our book is a good salsa.  You can’t beat the amazing taste of a homemade salsa especially roasted tomato salsa.  With the gardening season coming to an end and the last of our tomatoes ripening, we decided to make and can some salsa.

Our favorite way to make salsa is roasted tomato salsa.  This is the only kind of salsa we make due to how much the flavor is enhanced by roasting the tomatoes, onions and peppers.  Roasting the vegetables gives them so much more flavor.  The tomatoes, onions and peppers become much sweeter from being roasted.  Store-bought tomatoes taste like homegrown and homegrown tomatoes taste out of this world with this simple technique.

Canning Roasted Tomato Salsa

Roasted Tomato Salsa is the most flavorful and delicious salsa by far! Canning salsa is easy and helps you to put more food on your pantry shelves for long term food storage!

Ingredients

  • 3-5 lbs tomatoes
  • 1 lb onions (4 large onions)
  • 1/2 lb jalapenos or other hot peppers (10-12 peppers)
  • 1 tbsp cumin
  • 1 tbsp salt
  • 3 tbsp lemon juice
  • 2-3 tbsp minced garlic

Instructions

  1. Cut tomatoes, onions, and peppers in half.  Place on foil covered baking pan.  

  2. Turn broiler on and move top rack up towards the broiler.  

  3. Roast tomatoes, onions and peppers flipping halfway through.  Roast for about 20 minutes each side. 

  4. Transfer to a crock pot or large pot and cook on low for 2-3 hours. 

  5. Add spices, lemon juice and minced garlic.  Blend with immersion blender. 

  6. If not canning, transfer to airtight containers.  Refrigerate or freeze salsa until ready to eat.  

  7. If canning, prepare water bath canner.  Heat jars in simmering water until ready for use.  Do not boil jars. 

  8. Ladle hot salsa into hot jars leaving a 1/2 inch headspace.  Remove air bubbles, wipe rim, and apply lid and ring to jar.  Process jars in water bath canner for 15 minutes (20 minutes for altitudes 1000 to 6000 ft, 25 minutes above 6000 ft). 

  9. Pull basket up out of the water in the canning pot.  Let them continue to sit in the canning pot in the basket for 10 minutes.  Then transfer to a towel or pad to cool completely. 

It’s really quite easy to make roasted salsa.  You simply cut your vegetables in half, roast them under the broiler, transfer them to a pot or crock pot, add spices, lemon juice and minced garlic and process.  If you want your salsa more chunky you won’t process or blend it as long.  We prefer a smoother salsa and use an immersion blender to blend our salsa.

This salsa will keep in the fridge for a week or so but will keep much longer if vacuum sealed or canned.   Salsa will keep for a couple weeks if vacuumed sealed and for a couple years if water bath canned.

We’d love to hear what you think about this recipe and about your favorite salsa.  Let us know in the comments below.  Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.

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