Amazing Roasted Salsa

Over the years, I have tried multiple recipes for canning salsa;  I haven’t liked any of them.  Until now!  This is the best recipe ever for home canned salsa!  It’s our neighbors recipe-he has been kind enough not only to share it with us, but to come help us make it for the last two years!

  Two good secrets to this recipe: 

 1.  You fire roast ALL the veggies.  This eliminates blanching and peeling (yahoo!) and adds excellent flavor.

2. A food processor! 

The best way we found to roast the veggies is to lay them out on a rack from our oven and char them using a propane weed burner torch.  (Only outside of course.)

This year we set up outside.  It was a gorgeous rainy afternoon-perfect for canning. : )  We did the roasting, the chopping, the cooking and the bottling all in our garage.  Such a good idea!  Way less mess and we actually had more room.  We used a Camp Chef for the cooking and bottling.   I’m telling you, this process was as simple as any canning can be.  With the roasting, and the food processor,  we were lovin’ our salsa making lives!  

(makes approximately 12 quarts)

1/2 bushel tomatoes (Roma tomatoes yield more salsa, other varieties have more flavor and juice.  We used half Roma’s, and half slicing.)

8 onions

8 Bell peppers

8 Jalapeno peppers

8 Serrano peppers

3 Habanero peppers (optional) 

1 cup white vinegar

1/2 cup lemon juice

1/2 cup olive oil

2/3 cup salt

1/2 cup sugar

3 1/2 Tbs. minced garlic (fresh or from a bottle)

4-12 oz. cans tomato paste

2 bunches cilantro

Fire roast tomatoes, all peppers, onion, and garlic (if using fresh.)  Chop all the vegetables as desired (chunky vs. less chunky,) leaving all the blackened, charred skins ON.  This is where a food processor feels like a life saver!  Put all chopped vegetables and all the rest of the ingredients in a large stock pot.  Stir well. Bring to a low boil, stirring to avoid any burning on the bottom.  Boil 25 minutes.  The salsa may have extra juice at this point; for a thicker salsa, remove some juice by pressing a strainer into the stock pot and use a ladle to remove the extra juice.  The juice can be bottled as well and used as a yummy V8 type drink or used in soups and chili.  Fill prepared jars, be sure to wipe the rim before placing the lid and ring on.  Process in water bath or steam canner for 20 minutes for pints, 30 minutes for quarts.

Be ready for the best salsa eating time of your life!  

We must give a big thank you to Rob for being a super salsa genius!  

Linking up at:

Someday Crafts,