This is the best homemade salsa recipe with roasted tomatoes and peppers! I love making salsa. It is the first recipe I ever canned and I also love eating the salsa! Who does not love homemade salsa? It is great to take to get-togethers and to also give as gifts.
During tomato season the tomato plants produce beautiful red juicy tomatoes that are great for making salsa. Combine with all the fresh peppers from your garden, like poblano peppers and anaheim peppers!
This recipe that is made with roasting the tomatoes and peppers, is especially good. The roasting of the tomatoes and peppers gives the salsa a better flavor, plus I find that roasting the tomatoes is a good way to remove the moisture and make the salsa thicker.
Ingredients for Homemade Salsa Recipe with Roasted Tomatoes and Peppers
- 14 cups Tomatoes: Roasted and chopped
- Hot Peppers: Roasted and chopped, I used 4 Anaheim, 2 jalepeno and 1 Poblano
- 2 Bell Peppers: Roasted and chopped, I used a green and yellow bell pepper. Red and orange peppers would also work
- 1 White Onion: Chopped, Can also use red onion
- 2 tsp Minced Garlic: Options are garlic cloves
- 1 cup White Vinegar: Other options are lemon juice and lime juice
- 2 Tbsp Mesquite Liquid Smoke: The smoke is optional of course, but I love the flavor that it gives
- 5 tsp Pickling Salt
- 1/2 cup chopped Fresh Cilantro
Steps for Preparing the Homemade Salsa Recipe with Roasted Tomatoes and Peppers
First, rinse the fresh tomatoes and core. I use all varieties of tomatoes out of my garden including cherry tomatoes, but roma tomatoes and other types of paste tomatoes are best.
Cut up the tomatoes and place in a sheet pan or baking tray.
Place the pan in the oven and broil the tomatoes. Another option is to grill the tomatoes and peppers.
Pick the tomatoes up with tongs and squeeze the excess liquid out.
Roasting the tomatoes also makes them easy to peel. I don’t peel my tomatoes, but if you wanted to, this would be a great way to do it.
Chop the tomatoes in a food processor and add them to the stock pot.
Cut up the peppers and place them in the pan. How many and what peppers are optional, depending on how much heat you like in your salsa. For spicier salsa, use more jalapenos or serrano peppers. I like my salsa pretty mild.
Place the pan in the oven and broil the peppers.
Chop the peppers in a food processor and add them to the pot.
Chop the onion and cilantro with a food processer and add to the pot.
Add the remaining ingredients and bring to a slight boil on medium-high heat, then reduce heat and let simmer for 15 minutes or more.
Steps for Canning the Homemade Salsa with Roasted Tomatoes and Peppers
Ladle the hot salsa into canning jars leaving 1/2 inch headspace.
Wipe the rims of the jars, remove the air bubbles and add the lids and screw bands. Add the filled jars to the boiling water bath and process jars at a full rolling boil for 20 minutes. I use the Ball electric water bath canner for water bath canning and love it.
Remove the hot canning jars from the canning pot after the processing time with a jar lifter and place the hot jars on a kitchen towel on the counter. Do not disturb for 24 hours.
A Crowd Favorite
This best salsa recipe with roasted tomatoes and peppers is an easy salsa recipe and is delicious! . It has simple ingredients and is easy to make. It is perfect o go with your favorite mexican foods and the homemade salsa tastes great on crunchy tortilla chips.
The homemade salsa also makes a great gift, everyone loves a jar of salsa as a gift! I also use this same basic recipe for my fresh salsa, without canning.
For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
See my other related canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Best Homemade Salsa Recipe with Roasted Tomatoes and Peppers
This recipe that is made with roasting the tomatoes and peppers, is especially good. The roasting of the tomatoes and peppers gives the salsa a better flavor, plus I find that roasting the tomatoes is a good way to remove the moisture and make the salsa thicker.
Ingredients
- 14 cups Tomatoes: Roasted and chopped
- Hot Peppers: Roasted and chopped, I used 4 Anaheim, 2 jalepeno and 1 Poblano
- 2 Bell Peppers: Roasted and chopped, I used a green and yellow bell pepper.
- 1 White Onion: Chopped
- 2 tsp Minced Garlic:
- 1 cup White Vinegar
- 2 Tbsp Mesquite Liquid Smoke: The smoke is optional of course, but I love the flavor that it gives
- 5 tsp Pickling Salt
- 1/2 cup chopped Fresh Cilantro
Instructions
1. First, rinse the fresh tomatoes and and peppers
2. Cut up the tomatoes and peppers and place on a baking sheet and broil in the oven
3. Chop up the tomatoes, peppers and onion with a food processor and add to large pot
4. Add the remaining ingredients
5. Bring to a boil and then simmer for 15 minutes or more.
6. Ladle the salsa into canning jars
7. Wipe rims, remove air bubbles and add lids.
8. Place the jars in a water bath canner and process at a rolling boil for 20 minutes for pints, 25 minutes for quarts.
9. Remove the hot jars with a jar lifter and set them on the counter. Do not disturb for 24 hours.
