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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.

Fire Roasted Salsa in pint jars

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.

Salsa ingredients, tomatoes, peppers, onion, garlic, cilantro

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.  But she’s old school and you should use a hot water bath for safe canning purposes.

Tomatoes and poblano peppers on grill

There is a little science involved here for safe canning so please use the amounts suggested.  All of my jars sealed within an hour and I am confidant that all is fine.  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.

Salsa cooking in pot on stove

Blended salsa 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🍴🐦

Salsa and chips on table with canning jars in background

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Canning jars filled with salsa

Fire Roasted Salsa Canning Recipe

Homemade salsa using fresh summer tomatoes and peppers, roasted on the grill.
5 from 22 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


  • 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


  • 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!


  • 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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Saturday 20th of June 2020

I would love to,try this recipe! I stopped trying to make salsa, due to bland flavor and loss of color, after cooking. I always cooked as you recommend and used a 10 minute water bath. My friend makes great canned salsa and just cooks hers, then puts in hot jars and no water bath. I’m wondering if cooking, then the water bath overcooks and depletes the flavor. Maybe I just need a precise recipe, like this? I have lots of tomatoes!


Sunday 28th of June 2020

I don't think so, the flavor is so good, we love it! Let me know if you try it.


Tuesday 16th of June 2020

Can you use Vinegar instead of Apple Cider Vinegar? I’m not a fan of the way ACV makes this taste.


Wednesday 17th of June 2020

Yes you can, any vinegar that's at least 5% acid.


Sunday 14th of June 2020

Must I give these a Water bath to can? Or can I just pop the jars in fridge after Cooking the salsa on the stovetop and skip the canning method? I was planning on passing them out to friends/family, so it would all be eaten quickly and not “preserved”!


Monday 15th of June 2020

Yes, put in the fridge after it cools and use like any other open jar of salsa, it’s so good to eat right away!


Thursday 12th of December 2019

How hot is this salsa? We’re from New Mexico, and the hotter the better!


Thursday 12th of December 2019

It's not too spicy, all depends on the heat level of the peppers. It's made for safe canning, thus the apple cider vinegar. If you're not used to that taste, just add more sugar to balance the flavor if too vinegary tasting.

Amy B

Saturday 28th of September 2019

I LOVE this recipe. I have been looking for salsa recipe for days, and then when I saw this I knew this was the one I was looking for. You had me at roasted poblano‘s. I have made two batches already. I. half apple cider and half lime juice. But I would like to make it more spicy so I think in my next batch I will add some red pepper flakes.

I do have a question. Can I omit the sugar altogether? And also can you explain why The recipe can’t be doubled? I am relatively new to canning Thanks.

Amy B

Saturday 28th of September 2019

Correction, I used 1/2 cider vinegar and 1/2 lime juice instead of an entire cup of vinegar.