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.
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.
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.
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.
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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Fire Roasted Salsa Canning Recipe
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!
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.
Nutrition
*Adapted from Simply Recipes
I've picked nearly 50lbs of tomatoes from my garden this year and I needed a great salsa recipe, this is it.
I've given jars to friends and family and they all love it.
Thank you.
Super easy, but very mild. Definitely adding more heat to the next batch
Could I add regular peppers as well or only poblano?
I used banana peppers and 1/2 of a jalapeño pepper….soooo good…my husband says it’s the best salsa I’ve made yet….I used beefsteak, Roma, cherry tomatoes mixed…I will be making this again! Thank you so much! Blessings!
What a great salsa recipe! Made my second batch yesterday and it was even better than the first. Broiled instead of grilled and it was awesome. Thanks for sharing this.
@Phil, thank you for your comment for using broiler instead of the grill! That is the way I will make this salsa!
This sounds delicious, and I am anxious to make this salsa. I was wondering if I could put it through the food strainer? I would not have to peel the tomatoes. I have the salsa strainer so it would not be supper fine like apple sauce.
That'll work!
@April, the nice thing about grilling or broiling the tomatoes is that they’re real easy to peel. I cool them so I can handle them and then I just hold the stem end and squeeze out the insides into my bowl. Each one just takes a second. So much easier than the boil and ice water method.
This is the second canning recipe I tried from this website. The pickles turned out wonderful, and now the salsa is great! I had no gas grill, so I used the broiler on my oven. It took awhile, but it charred everything just fine. Thanks for the recipe. Fantastic!
Thank you so much for this amazing recipe! I’ve been making it every year for the last 5 years, I don’t even bother making any other recipe anymore. It is honestly the best tasting salsa I’ve ever eaten and I get lots of compliments on it. I will continue making it year after year!
Hi, this recipe looks great! Can I skip peeling the tomatoes and peppers? Or would that make the salsa unsafe for canning?
You know how you search online for the right recipe? I've made tons of canned salsa recipes and never really loved them. Until this. This is the one you're looking for. Fire roasting the tomatoes and poblanos adds such a great flavor. I've made it exactly as recipe states and its fantastic. I've also subbed habaneros for jalapenos to spice it up. So good. Thanks for this!
Thanks so much for the compliment, Matt! Glad you like this salsa recipe.
Just learning about canning.
Can you tell me it this is a "tested recipe?
BTW - This is a beautiful salsa!
I made some changes to add heat but won't know until we pop the cans if it was successful.
I also subbed 1/4 c of lime for 1/4 c of vinegar and it was amazing.
I'm not sure what you mean by a tested recipe. It is safe for canning, if that's your concern.
@Alysia Duke, I’ve made it multiple times and it’s real good. I’ve shared with people who rave about it. I use a mix of peppers, poblano, jalapeño and Indian peppers. Mmmmmm
Do you seed the jalapenos or chop the whole thing up? I made this 2 years ago, and it was fantastic!! Just can't remember if I seeded. I have 15 lbs of Tomatoes waiting to be roasted right now!!
It doesn't matter, sometimes I seed them, sometimes I roast them on the grill, sometimes I just finely chop them up with the seeds. They say more heat from the seeds, so maybe consider that, too.
This recipe tastes amazing. It made 4 1/2 pints. 2 lbs of the tomatoes were from my garden, but fairly small, the rest I used the Roma tomatoes. I had some other hot peppers like Bolivian orange, bueno mulata, and Peruvian habanero from my garden instead of the jalapeño. This was delicious. Next time I make this (and I definitely will) I will use less of the tomato juices and a few more tomatoes to make it a bit thicker.
Sounds like you made a winning batch, Allison!
Love that your intro says "pour a glass"! as I am drinking a glass of wine while looking for a good salsa recipe. I will be making this tomorrow!!
Hope you like it, Ann! Cheers!
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!
That'll work!