Fire Roasted Salsa Canning Recipe
Discover the ultimate roasted salsa recipe! Elevate your salsa with rich, smoky flavors from veggies roasted on the grill or in the oven. Perfect for canning and enjoying year-round.
Servings: 16 servings
Calories: 55kcal
Ingredients
- 3 pounds plum tomatoes
- 3/4 pound jalapeño peppers
- 1 medium white onion peeled and cut into 1/2-inch rings
- 4 cloves garlic finely chopped
- 1/2 cup chopped fresh cilantro
- 1/3 cup bottled lime juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
Roast the Vegetables:
- Preheat your grill to 400˚F. Arrange the tomatoes, jalapeños, and onion slices on the grate and grill until the vegetables are charred on all sides, about 20 to 30 minutes. (You can also arrange on a baking sheet and roast in a 425˚F oven.)
- Transfer the vegetables to a heatproof bowl, cover with a towel, and set aside to cool.
Prepare the Canning Equipment:
- Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
- Place the jar rack into the water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
Make the Salsa:
- Once the vegetables are cool enough to handle, slip off the tomato skins, core, and chop. Remove the jalapeño stems and seeds and finely chop (wear gloves to protect your hands). Coarsely chop the onions.
- Add the chopped vegetables and garlic to a large saucepot. Bring the pot to a boil, then reduce the heat and let it simmer, stirring frequently, until heated through, about 5 minutes. Stir in the cilantro, salt, pepper, and lime juice.
Fill the Jars:
- Spread a kitchen towel on the counter. Use your jar lifter to lift a jar from the canner. Drain the water back into the canner and place it on the towel. Keep the remaining jars in the canner so they stay hot.
- Use your canning funnel and ladle to fill the jar with hot salsa, leaving 1/2-inch headspace.
- Remove any air bubbles, adjust the headspace again if necessary, wipe the rim, center a lid on the jar, and screw on the band until it is fingertip tight. Place the jar in the canner and repeat until all the jars are filled.
Process in a Boiling Water Bath Canner:
- Adjust the water level in the canner so that it is 2 inches over the tops of the jars.
- Cover the canner, and bring it to a boil. Once the water boils vigorously, start a timer and process half-pint and pint jars for 20 minutes at altitudes of less than 1,000 ft. (adjust the processing time for higher altitudes - see notes).
- When the processing time is up, turn off the heat, remove the canner lid, and let the canner cool down and settle for about 5 minutes.
Cool and Store the Jars:
- Spread a dry kitchen towel on the counter. Use the jar lifter to remove the jars from the canner and place them on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.
- After 12 to 24 hours, check to be sure the jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate any jars that failed to seal and use up within a week.
- Remove the screw-on bands and wash the jars. Label, date, and store your jars in a cool, dark place for 12 to 18 months. Allow 3 to 4 weeks for the salsa to develop its flavor. Once the jar is open, store in the refrigerator, and use it within a week.
- Yields about 8 half pints or 4 pints.
Notes
This tested safe canning recipe is from The All New Ball Book of Canning and Preserving. Altering the recipe may make it unsafe for canning.
All times are at altitudes of less than 1,000 ft. Make the following adjustments for altitudes greater than 1,000 ft: For altitudes of 1,001–3,000 feet = 25 minutes, 3,001-6,000 feet = 30 minutes, and 6,001-8,000 = 35 minutes.
Nutrition
Serving: 0.5cup | Calories: 55kcal