Fire Roasted Salsa Canning Recipe

Posted on Aug 10, 2017
10 Comments


Fire Roasted Salsa Canning Recipe

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

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

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

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

Fire Roasted Salsa Canning Recipe

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.

Best, Kelly

Fire Roasted Salsa Canning Recipe

Fire Roasted Salsa Canning Recipe

5 from 3 votes
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Fire Roasted Salsa Canning Recipe

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

Course: Salsa
Cuisine: Mexican-American
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 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

 

10 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

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