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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 Canning Recipe 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.

Fire Roasted Salsa Canning Recipe, 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.

Fire Roasted Salsa cooking 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

If you’ve tried this recipe, please rate it below in the comments and let me know how it went ~ I love hearing from you! HUNGRY FOR MORE?  Subscribe to my Newsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I’m pinning on PINTEREST.

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, Salsa
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 ~ 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

  • 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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Angela

Thursday 12th of December 2019

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

Kelly

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.

Jamie Druelinger

Saturday 21st of September 2019

Love it. Make it every summer. I smoke the tomatoes instead of grilling. Yum

Kelly

Saturday 21st of September 2019

Smoking the tomatoes sounds amazing ?

Ali

Friday 13th of September 2019

So yummy! One of the best canned salsa recipes we’ve tried

Kelly

Sunday 15th of September 2019

I'm so glad you made it and liked it. We love it, make it every summer.

Tyra

Thursday 5th of September 2019

This recipe looks amazing. Was wondering if you think it's okay to sub the vinegar with half lime and still have it be safe to can? I am trying to find a recipe that doesn't taste over vinegar-y. Would you say you can taste the vinegar in this recipe? I have a salsa recipe that doesn't require any vinegar, which is why I have never canned it - but sure would love to! I just don't want to sacrifice the taste for the storing abilities. Thanks for any tips.

Kelly

Sunday 15th of September 2019

I don't think it's too vinegary and I definitely play with the sugar to counter that. But if it bothers you, I think you could swap out some of it with lime juice, but not fresh. Buy bottled lime juice to get consistent acidity. Maybe try googling how much lime juice needed for safe canning salsa, you might not even need vinegar??? Good luck!

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