Awhile back, I shared my quick Fast & Easy Fire Roasted Salsa that you can make using canned ingredients in under 10 minutes. It's good and so easy to make; I make that one often when we're entertaining a crowd.
When I have the time and fresh ingredients are available, today's recipe is the one I make. It's my favorite salsa and the only one King-Man will eat. He loves this stuff. Roasting the garden-fresh veggies gives them fantastic flavor.
I'm sharing two different printable versions of this roasted salsa: (1) a small 3-cup batch that can be made and held in the fridge for up to two weeks; and (2) a big 6-pint batch that is suitable for canning. Either version may be frozen. This is the fifth year I've canned this recipe. I recently canned approx. 80 half-pint jars; hopefully enough to get us through until this time next year. Yes, we eat a lot of salsa in our house. I make a hot batch for me and a mild batch for King-Man. Jars of this salsa are my go-to hostess gift throughout the year, too.
I've been promising this recipe for awhile. Sorry to those of you who have been patiently waiting for it. This is a long post, since I'm including 2 recipes. So, here we go...
Step-by-step photos for making Roasted Salsa
If you'd like to skip the tutorial and go straight to the recipes, click below.
a small batch to refrigerate and eat within 2 weeks:
a large batch suitable for canning:
Step 1. Assemble the ingredients (exact quantities may vary from the photo, depending on the batch size you are making): tomatoes, Anaheim chiles, jalapenos, roma/plum tomatoes, onion, garlic, ground cumin, oregano (preferably Mexican), kosher salt, ground pepper, cider vinegar, lime juice
I have a blogger friend at MJ's Kitchen from my home state of New Mexico who has a series on chiles. If you have a burning (pun intended!) desire to learn more about chiles, check out MJ's blog. It's loaded with great information and recipes.
Below are the 4 Anaheim chiles and 1 jalapeno that I used in this batch of salsa. Chiles can vary widely in size, so the most accurate way to determine how many chiles you need is to weigh them. If you don't have a scale at home, weigh them at the grocery store or produce market. For this recipe, you need approx. 1/2 pound of combined chiles. This jalapeno was a big boy, so I only used one. I use 2 if they're small. 3 Anaheims are usually about right; but this year they've been smaller so I used 4.
view on Amazon: kitchen scale (rated #1 by Cooks Illusrated)
I weigh the tomatoes, too, for the same reason--sizes vary widely. You need approx. 2 pounds of tomatoes.
Step 2. Core the tomatoes (I just chop off the core end) and cut them in half.
Step 3. Arrange the tomatoes, cut side down, on a large baking sheet, along with the peppers, garlic cloves, and cut-up onion.
Step 4. Roast the tray at 450 degrees for approx. 30 minutes, until the tomato and chile skins are blistered and partially blackened.
If you prefer a fire-roasted flavor, the chiles can be roasted on the grill as illustrated in my post How to Roast and Peel Peppers. That post also shows you how to remove the seeds and membranes from the chiles.
view on Amazon: baking sheets
Step 5. As soon as you take the veggies out of the oven, cover them so they can steam (I used another inverted baking sheet as a cover).
Step 6. The steaming, makes it easy to remove the peels from the chiles and tomatoes.
Step 7. In a food processor, add the roasted garlic & onions along with the cilantro. Give it a whirl.
view on Amazon: my food processor
Step 8. Add the roasted chiles, cumin, pepper, oregano, and salt. Give that a whirl.
Step 9. Add the tomatoes, lime juice, and vinegar. Process in pulses until it's the texture you want. You decide how chunky you want it to be.
Here's how I like mine.
It's ready to eat. Bring on the chips!
How to make a big batch of
Roasted Salsa for Canning
I use the same ingredients in different quantities in these two recipes. In order to ensure canning safety, you don't have as much flexibility with altering the ingredients. It's important to stick to the recipe regarding the ratio of tomatoes to peppers, onions, lime juice, and vinegar. It's fine to substitute additional bottled lime or lemon juice in place of the vinegar, if you don't like the taste of vinegar. You may, also adjust the seasonings to your taste without compromising safety.
Complete steps 1 thru 6 above, only adjusting the quantities of ingredients. You'll need to chop everything in the food processor in batches--it won't all fit in one batch.
Step 7. Chop the garlic and onions in the food processor and transfer to a 5 quart pot.
Step 8. Chop the chiles and transfer to the pot.
Step 9. Chop the tomatoes and transfer to the pot.
Step 10. Add the seasonings, lime juice, and vinegar to the pot. Stir.
Step 11. Bring this to a boil on top of the stove over medium-high heat; reduce heat and simmer for 15 minutes.
Step 12. FOR WATER PROCESS CANNING: Add hot salsa to hot sterilized jars leaving 1/2" of headspace, and water process in water canner 15 minutes for half pints, 20 minutes for pints. Turn off heat, and leave jars in hot water for 5 minutes. Remove and let rest undisturbed for 12-24 hours.
For general canning tips, see my previous post,
Step-By-Step Canning Tips
You can get approx. 10 pints of salsa from this big batch recipe.
I love having these jars in my pantry so I can pull one out for a quick, delicious snack throughout the year. They make great gifts, too!
Make it a Yummy day!
You might also want to check out my recipe for Roasted Salsa Verde.