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Fire Roasted Salsa: 7 Bold Flavors You’ll Love

Fire Roasted Salsa
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Fire Roasted Salsa is a smoky and bold homemade salsa made with roasted tomatoes, peppers, onion, and garlic, then safely preserved using water bath canning.

Ingredients

Scale
  • 6 pounds Roma or paste tomatoes
  • 4 jalapeno peppers, halved
  • 2 poblano peppers, halved
  • 1 large white or yellow onion, quartered
  • 6 garlic cloves, peeled
  • 1 cup bottled lemon juice or 5% acidity vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground cumin (optional)
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Preheat oven to 425°F. Arrange tomatoes, jalapenos, poblanos, onion, and garlic on a large baking sheet.
  2. Roast for 20 to 25 minutes until vegetables are softened and lightly charred. Broil for 2 to 3 minutes for deeper char if desired.
  3. Remove vegetables from oven and allow to cool slightly. Peel excess tomato skins if preferred.
  4. Transfer roasted vegetables to a large pot. Blend using an immersion blender or food processor to desired consistency.
  5. Add bottled lemon juice or vinegar, salt, cumin, and black pepper. Bring mixture to a boil, then reduce heat and simmer for 10 to 15 minutes.
  6. Stir in chopped cilantro if using.
  7. Ladle hot salsa into sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles and wipe rims clean.
  8. Place lids on jars and tighten bands fingertip tight.
  9. Process jars in a boiling water bath for 15 minutes, adjusting for altitude as needed. Remove and cool undisturbed for 12 to 24 hours before storing.

Notes

  • This salsa is great for chips, tacos, and year-round storage.
  • Adjust heat by adding more or fewer jalapenos.

Nutrition

Find it online: https://bakerslider.com/fire-roasted-salsa/

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