This roasted tomato salsa is a great way to preserve the surplus from the garden at this time of year. It’s one of my favourite canning recipes. I also like that you can adjust the level of spice exactly to your liking.
Ingredients
It’s very easy to grow all the ingredients for salsa in the garden, which I find highly satisfying. As with any recipe, using the freshest ingredients will help improve the flavour and there are few things better than directly from the garden.
Roasting
Roasting some of the tomatoes, pepper and onions under the broiler adds a nice smokey flavour to the salsa. To achieve this broil them in the oven until they darken and have black spots. This adds a great depth of flavour to the salsa and helps caramelize some of the sugars. It’s also not something you commonly come across in regularly available salsa which is nice addition.
This roasted tomato salsa recipe works well in a small batch to eat fresh by keeping it in the refrigerator, or you can follow the canning instructions below and save it for use throughout the year.
One of my favourite ways to use salsa is for nachos with quick pickled red onions and some pickled hot peppers.
Enjoy!
Roasted Tomato Salsa
Equipment
- Food Processor
Ingredients
- 5 lbs tomatoes preferably roma or paste varieties
- 2 lbs peppers I like to have about ¼ of the peppers to be a mix of hot peppers.
- 1 lb white onions
- 6 cloves garlic
- 1 cup apple cider vinegar
- 1 tsp ground black pepper
- 1 tbsp kosher salt
- ½ cup cilantro, chopped
Instructions
- Wash & dry the tomatoes and peppers. Spread them with the onions evenly on a sheet pan and place them under the broiler until the skin blisters and you begin to see black spots. Flip and roast on the other side.
- Remove from the oven and put the peppers in a paper bag and seal it. Let them sit for about 15 to 20 minutes. This helps with peeling.
- In a food processor pulse the tomatoes, onions and garlic in batches to your desired consistency. You can leave the salsa with a larger dice or process for longer so it's a smoother salsa.
- Peel the peppers and pulse them in the food processor.
- Add all the ingredients to a large saucepan and bring to a boil. Simmer for 10 to 15 minutes, stirring occasionally.
- At this point, you can put the salsa in containers to keep in the fridge or you can proceed with water bath canning.
- To can the salsa, you want to prepare your clean and sanitized jars. Add the hot salsa to the hot jars leaving ½" headspace. Ensure that the jar rims are clean and add the lids. Process in a boiling water canner for 15 minutes.
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