Roasted Canning Salsa
This is the salsa of all salsas, so much so that I’m sending a batch to my Dad this year for Fathers day. I am super proud to have it as my first recipe, in this new section of my website. I will someday be growing all these ingredients in my garden but for now I’m buy them LoL. (fingers crossed)
I’ve been fine tuning this recipe for years to my liking, playing around with the ingredients like substituting the tomatoes for persimmons (try it you’ll love it as a Fall delight) also changing the amount of seasoning and Cilantro. The great thing is that no matter how much you play with the ingredients it always turns out yummy!
You can play around with it as long as you keep the amount of tomatoes, lemon juice, and vinegar the same. For canning purposes you want the acid and the PH at certain levels.
Happy Homesteading
Roasted Salsa
Ingredients:
- 9lbs Roma Tomatoes
- 12 Anaheim Peppers (about 2lbs)
- 2 Jalapeno Pepper (less or more if desired for spice)
- 6 Medium White Onions
- 1.5 Bunches of Cilantro
- 3TBSP +1Tsp Minced Garlic (Fresh or Jared)
- 2 TBSP dried Oregano
- 3 TBSP ground Cumin
- 3 TBSP Kosher Salt
- 2 TBSP course ground Pepper
- 1 Cup bottled Lemon Juice
- 1+1/4 Cup Apple Cider Vinegar
- 1 Cup Water
- Extra Light Olive Oil for Raosting
- Roasting/Cooking
- 2-3 Half Pan Baking Sheet
- Parchment Paper
- Tongs
- Knife
- Blender or Food Processor
- Plastic Gloves (for Peppers)
- 8Qt Dutch Oven or Heavy Bottom Pot
- Canning rack or silicon trivet
- Canning
- Canning Jars equaling 12-13pints with seals and rings
- Stock Pot
- Laddle
- Canning
Instructions:
- Line Sheet Pans with Parchment, and drizzle very lightly with Five Oil (you can skip this and just cook directly onto the sheets, but it works better if you don't)
- Peel Onions cut in half or quartered place face down, cut stem points off tomatoes and cut in half place face down on sheet with onions. Place whole Peppers on sheets Roast For 30min Roast Garlic for 15 if using fresh.
- Cover all pans after roasting with foil for 10 min this will help with the peeling the skin off the tomatoes and peppers
- Remove the skins of tomatoes (optional) and remove seeds, stems and skin of the peppers (WEAR YOUR PLASTIC GLOVES!!!)
- Working in batches if needed place Tomatoes, Onions, Cilantro, Garlic, and Pepper in a food processor. (if pans have juices add those as well)
- Pour processed ingredients into Dutch oven and add remaining ingredients. Stir and bring to a boil, then reduce heat and simmer for uncovered 20min. While you are waiting for this Prep the canning process
- Fill a large stock pot or canning pot bring to boil placing sterilize jars & seal lids onto trivet in the boiling water. The air and water need to be able to circulate underneath the jars as well for proper canning.
- Once both #6 and #7 are completed fill hot sterilized jars with hot salsa leaving 1/2in headspace (from top of jar), wipe rim of jar with a damp clean paper towel, place heated seal lid, and top with a jar ring. tighten and much as possible, place in canner(pot) and process (cook in boiling water) for 15min 1/2pints----20min full pints.
- Place Jars on cork or kitchen towel to cool for at least 12hrs. You will know when the seals are good because the lid is flat or slightly slanting inward. If there is still a bubble on top process again or keep refrigerator until ready to eat.
Notes:
Here area few products to get you started if this is your first time canning, I love the stainless steel funnel, if canning is something you want to get into it’s a great investment. It works with all temperatures and foods… I’ve had mine for about 10yrs! I melted my plastic one when cleaning bacon fat, within the first few weeks of having it…oops!
