Fire Roasted Salsa Canning Recipe

Posted on Aug 10, 2017
31 Comments


Fire roasted salsa canning recipe using farm fresh tomatoes and poblano peppers, roasted on the grill for a delicious salsa that’s perfect for canning.

Fire Roasted Salsa Canning Recipe in pint jars

Fire Roasted Salsa Canning Recipe

I love tomato season and this year I made salsa.  Fire roasted salsa that I canned.  I used tomatoes and poblano peppers from the farm stand and roasted them on a hot grill until they were charred and blistered all over.  I love the flavor of grilled tomatoes and peppers.  Then you just peel off the skins, chop chop, add a bunch of good stuff to the pot and you’ve got fire roasted salsa.  It’s perfect for canning to enjoy year round.

Fire Roasted Salsa Canning Recipe ingredients

I think canning is pretty easy, my neighbor taught me how to make and can strawberry jam years ago.  She doesn’t use the boiling water method and neither do I.  If you’re not comfortable with that, follow your canning instructions for a water bath.  More on that later.

Fire Roasted Salsa Canning Recipe, tomatoes and poblano peppers on grill

There is a little science involved here so please use the amounts I suggest.  All of my jars sealed within an hour and I am confidant that all is fine.  Again, you certainly can process the jars in a boiling water bath for 15 minutes to be sure, if you’re worried.

Fire Roasted Salsa Canning Recipe, peeling and chopping tomatoes, in pot

I didn’t wear gloves when I was handling the poblanos and jalapeños.  Big mistake.  My hands were burning, even under my nails, so wear gloves!  I didn’t think they packed that much heat, but they do.  Better safe than sorry.

Fire Roasted Salsa Canning Recipe cooking on stove

Fire Roasted Salsa Canning Recipe, blended and cooking on stove

There are still plenty of tomatoes from the farm or maybe you have your own bumper crop going on.  This fire roasted salsa is so good and cans beautifully.  We’ve gone through a couple jars already.  My favorite part of canning is opening a jar in January ~ a welcome taste of summer in the middle of winter. ~ Kelly

Fire Roasted Salsa Canning Recipe, salsa and chips on table with canning jars in background

If you’ve tried this Fire Roasted Salsa or any other recipe on the blog, then don’t forget to rate the recipe and let me know how yours turned out in the comments below ~ I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of what I’m cooking in my kitchen and recipes.  Never miss a post ~ sign up for The Hungry Bluebird Newsletter for a weekly email of new content.

5 from 9 votes
Fire Roasted Salsa Canning Recipe
Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
 

Homemade salsa using fresh summer tomatoes and peppers, roasted on the grill.

Course: Appetizer, Salsa
Cuisine: Mexican-American
Keyword: fire roasted salsa, salsa, canning recipe
Servings: 5 pint jars
Calories: 122 kcal
Author: Kelly ~ the hungry bluebird (adapted from Simply Recipes)
Ingredients
  • 5 pounds tomatoes
  • 3 poblano peppers
  • 2 jalapeños, finely chopped ~ wear gloves!
  • 1 large white onion, chopped, 1½ cups
  • 3 garlic cloves, finely chopped
  • 1 cup apple cider vinegar
  • ½ cup chopped cilantro
  • 2 teaspoons dried oregano
  • ½ teaspoon cumin
  • 2 teaspoons kosher salt
  • 1 - 2 tablespoons sugar
Instructions
  1. Heat gas grill on high. If using charcoal, do not use lighter fluid or the tomatoes and peppers will pick up that taste!
  2. Rinse tomatoes and peppers. Core tomatoes and score a small "X" in the blossom end. Place tomatoes and peppers on hot grill and close lid. Turn frequently until peppers are charred and blistered and pretty much black all over. Tomatoes should have some blackened spots and blistered enough to remove the skins. Remove from grill. Place peppers in a bowl and cover with plastic wrap to steam for several minutes. Let tomatoes cool a bit on a cutting board until you can handle.
  3. Peel and chop the tomatoes and place in a large bowl, being sure to include all the juices. You should have 7 to 8 cups of chopped tomatoes and juices from 5 pounds of tomatoes. You need at least 7 cups for safe canning purposes.
  4. Wearing gloves, peel poblano peppers, the blackened skins should come right off. Pull out stem and discard. Cut poblanos open and remove seeds. Finely chop peeled and seeded poblanos. You should have 1 cup, and no more than 1½ cups, again, for canning purposes.
  5. Place fire roasted tomatoes and poblanos in a large pot and add the remaining ingredients, adding just 1 tablespoon of sugar to start. Bring to a boil and then turn down and simmer for 10 minutes.
  6. Using an immersion blender or food processor, carefully purée the salsa to a smoother consistency. In a food processor and working in batches, pulse 8 - 10 times and when all finished, return to the pot. Taste for seasonings and if too vinegary, add another tablespoon or so of sugar. If too sweet, add a little more vinegar to balance. Bring blended salsa back to a boil and simmer a few more minutes.
  7. Have sterilized pint jars and lids and screw caps ready (they should all be washed in very hot water). Use a canning funnel and ladle hot salsa into jars, leaving a ½-inch head space. Wipe rims clean with a damp cloth and carefully place lid on and screw cap in place.  Process in a boiling water bath for 15 minutes, then place upright on counter for 24 hours (see recipe notes for link to USDA Canning Guidelines). You will hear popping sounds as the jars seal. If after 24 hours, any haven't sealed, put in refrigerator to use now.

  8. Store jars of salsa in pantry and use within a year. Enjoy!

Recipe Video

Recipe Notes
  • Yields 8 - 10 cups or 4 - 5 pint jars
  • A hot water bath is recommended for proper sealing and canning safety. Please refer to USDA Home Canning Guidelines for direction.

*Adapted from Simply Recipes 

USDA Home Canning Guidelines

 

31 thoughts

  1. Looks so good! I need to try this before tomatoes are gone and I’m going to be pinching myself in December!

    Reply

    1. Kelly

      I’ve already gone through two jars! I have to ration now 😉

      Reply

  2. No mention of jalapeno peppers in the body of recipe directions. Do you treat them the same as the pablano peppers for preparation?

    Reply

    1. Kelly

      No, I do not roast the jalapeños, just add them, finely chopped with the rest of the ingredients.

      Reply

  3. Do you need to add sugar?

    Reply

  4. Fresh salsa is the best!

    Reply

  5. Amy Heflin

    August 18, 2017

    I just made my first batch and it was a hit! Though I roasted all my peppers and only used 1/2 cup. I also used white vinegar instead of apple. I also did not add oregano. It won’t last long that’s for sure! I did hot water bath it to can as well.

    Reply

  6. […] 8.  Fire Roasted Salsa Canning Recipe by The Hungry Bluebird […]

    Reply

  7. Michael Slaboch

    September 1, 2017

    Subbed lime juice instead of vinegar!

    Reply

    1. Did you use the same amount of lime juice that it calls for vinegar?

      Reply

  8. Could you freeze this??

    Reply

    1. Kelly

      I think so, I don’t see why not. I freeze tomato sauce that I make, as well as can it, and it’s totally fine.

      Reply

  9. Best salsa I have made, big hit with family and friends.

    Reply

    1. Kelly

      I’m so happy to hear this, yay 😊

      Reply

  10. This is the best salsa I have ever tasted and the first one I have made. Made a ton of batches last year and still enjoying it. Only change I made was red onions instead of white based on personal preference. I have people begging for another jar! I obliged of course.

    Reply

  11. Sandra Remson

    June 25, 2018

    I made this today but didn’t read the instructions very well…..I didn’t cook it! I roasted the peppers and tomatoes. Peeled the tomatoes and ground everything in the food processor. Put in jars and processed in water bath. Do you think it will be ok?

    Reply

    1. Kelly

      I don’t think that’s okay from a canning standpoint, not safe. Maybe you could freeze it? Or put in the refrigerator and use it now.

      Reply

  12. Melissa

    August 15, 2018

    Getting ready to try this today! Do you think roasted Anaheim peppers could go in as well? I am short poblano, but our Anaheim plants went crazy!

    Reply

    1. Kelly

      Yes!! I’ve used Anaheim or poblano peppers or both.

      Reply

  13. This is an awesome salsa…. I did add a little fresh squeezed lime to the mix… I reserved a little to try…but even hot it was awesome… Tortilla chips look out….papa’s got a brand new bag…

    Reply

  14. Just a little hot pepper tip for those that don’t use gloves.. rubbing alcohol will take away the burn. You could also rub olive oil into your hands and wash off with dish soap. I’ve used both methods with success.

    Reply

  15. I have canned tomatoes in the oven. Do you think this salsa would be ok to process in the oven?

    Reply

    1. Kelly

      I have no idea, I’ve never heard of that. If it’s a method that’s interchangeable with the boiling water method, then maybe it’s be okay??

      Reply

  16. This looks delicious! Can I replace the pablabos with some more jalapeños or just regular green peppers? Bumper crop from the garden and need to do something soon. Will it affect the canning safety if I mess with the kinds of peppers as long as the amounts stay the same? And can I use honey instead of sugar? Thanks!

    Reply

    1. Kelly

      I use Anaheim or Poblano peppers and jalapenos, use whatever pepper you’d like in the amounts given. I don’t know about the honey, I always use sugar when canning. It’s such a small amount to balance flavor so I would think honey would be okay??

      Reply

  17. I just started canning this year. I’ve tried three different salsa recipes. This is my favorite. Excellent over my eggs in the morning. Thanks for the recipe.

    Reply

  18. Question:
    I LOVE extreme garlic…would adding 4 roasted bulbs change the safe canning procedure??

    Reply

  19. We are finishing canning our second batch in 2 weeks! Awesome!!

    Reply

    1. Kelly

      Glad you like it!

      Reply

  20. Jessica

    October 6, 2018

    Making this salsa as I type. Used Serrano and red peppers as that is what we have in the garden this year. Used 1/2 the vinegar and replaced the other half with lime juice.

    My house smells so amazing right now!

    Reply

    1. Kelly

      Sounds good!yep, definitely use what’s in the garden. I like the lime juice addition.

      Reply

Reply