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Fire Roasted Salsa Canning Recipe

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.

Jars of canned fire roasted salsa.

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.

Farm fresh ingredients for salsa.

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, but she’s old school and you should use a hot water bath for safe canning purposes.  There is a little science involved here for safe canning so please use the amounts suggested.

Process collage of roasting tomatoes and peppers.

Cooking and blending salsa.

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.

Up close jars of fire roasted salsa.

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🍴🐦

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Jars of canned fire roasted salsa.

Fire Roasted Salsa Canning Recipe

Homemade salsa using fresh summer tomatoes and peppers, roasted on the grill.
5 from 25 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican-American
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 5 pint jars
Calories: 122kcal
Author: Kelly Wildenhaus | the hungry bluebird

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

  • Heat gas grill on high. If using charcoal, do not use lighter fluid or the tomatoes and peppers will pick up that taste!
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Store jars of salsa in pantry and use within a year. Enjoy!

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.
Keyword: fire roasted salsa, salsa, canning recipe
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
 

*Adapted from Simply Recipes 

USDA Home Canning Guidelines

 

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Recipe Rating




Crista

Friday 23rd of October 2020

2nd time making this. I'm not sure I always measure exactly but to taste and it's good. My grill is out of commission so I roasted the veggies under the broiler. Thanks!

Kelly

Friday 30th of October 2020

That'll work!

Amy Heflin

Monday 12th of October 2020

I can't remember if I rated this or not but I thought I'd better. The first time I made this, about 2-3 years ago, we were hooked! This year I started giving out some free samples and OMG did people go crazy! One guy said that it was the best salsa that he has ever had and asked me to make him a whole batch. Another friend she she cracked hers open at 3 in the morning when she got hungry and almost ate the whole jar. The only thing I do different is that I use white vinegar. And at times I will use a variety of peppers and/or add my homemade hot sauce and homemade dried habanero.

Amy Heflin

Monday 12th of October 2020

Oh, and fresh is obviously the best but if you do can I recommend getting it cold before you open and eat. I just think it tastes better cold after being canned.

Amy Heflin

Monday 12th of October 2020

BTW don't eat it with cheap chips! Get authentic ones if you can.

Kristine

Friday 2nd of October 2020

Can you can these in half pint jars using the same half inch head space and 15 minute in a water canner?

Kelly

Saturday 3rd of October 2020

Sure can.

Charlotte

Tuesday 29th of September 2020

This salsa is really, really good. Kept my a little chunky and omitted the oregano. The color is deep and rich. Cannot wait for the flavors to enhance. Definite keeper.

Kelly

Tuesday 29th of September 2020

So glad you like it.

Katey

Tuesday 29th of September 2020

Hey there! Thanks for the recipe, really excited to try it! Is there a suggested wait time before opening? Thank you

Kelly

Tuesday 29th of September 2020

Not really, not like pickles. That said, I usually don't start opening them until later in the fall and winter. But no need to wait.

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