Roasted Salsa Recipe

For Canning

This recipe which is made with roasting tomatoes and peppers, is especially good. The roasting of the tomatoes and peppers gives the salsa a better flavor and makes the salsa thicker

Ingredients

– Tomatoes – Hot Peppers – Bell Peppers – White Onion – Minced Garlic – White Vinegar – Mesquite Liquid Smoke –  Pickling Salt – Fresh Cilantro

First rinse the tomatoes and core, as necessary.

Cut up the tomatoes and place in a sheet pan or baking tray.

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Place the pan in the oven and broil the tomatoes.

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Pick the tomatoes up with tongs and squeeze the excess liquid out. Chop the tomatoes in a food processor and add them to the stock pot.

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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.

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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. 

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Place the pan in the oven and broil the peppers.

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Chop peppers in the food processor. Add these to the stock pot.

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Chop the onion and cilantro with a food processer and add to the pot.

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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.

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Ladle the hot salsa into canning jars leaving 1/2 inch headspace.

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Add the canning jars to the boiling water bath and process jars at a full rolling boil for 10 minutes.

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Remove the hot jars from the canning pot after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.

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.