Fire Roasted Salsa Canning Recipe

Posted on Aug 10, 2017
46 Comments

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 21 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? Rate it below and share on Instagram so I can see!Mention @thehungrybluebird or tag #thehungrybluebird !
 

*Adapted from Simply Recipes 

USDA Home Canning Guidelines

 

46 thoughts

  1. Avatar

    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. Avatar

    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. Avatar

    Do you need to add sugar?

    Reply

  4. Avatar

    5 stars
    Fresh salsa is the best!

    Reply

  5. Avatar

    Amy Heflin

    August 18, 2017

    5 stars
    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. Avatar

    […] 8.  Fire Roasted Salsa Canning Recipe by The Hungry Bluebird […]

    Reply

  7. Avatar

    Michael Slaboch

    September 1, 2017

    5 stars
    Subbed lime juice instead of vinegar!

    Reply

    1. Avatar

      Did you use the same amount of lime juice that it calls for vinegar?

      Reply

  8. Avatar

    Could you freeze this??

    Reply

    1. Kelly

      I think so, I don’t see why not. I freeze tomato sauce that I make, as well as can it, and it’s totally fine.

      Reply

  9. Avatar

    5 stars
    Best salsa I have made, big hit with family and friends.

    Reply

    1. Kelly

      I’m so happy to hear this, yay 😊

      Reply

  10. Avatar

    5 stars
    This is the best salsa I have ever tasted and the first one I have made. Made a ton of batches last year and still enjoying it. Only change I made was red onions instead of white based on personal preference. I have people begging for another jar! I obliged of course.

    Reply

  11. Avatar

    Sandra Remson

    June 25, 2018

    5 stars
    I made this today but didn’t read the instructions very well…..I didn’t cook it! I roasted the peppers and tomatoes. Peeled the tomatoes and ground everything in the food processor. Put in jars and processed in water bath. Do you think it will be ok?

    Reply

    1. Kelly

      I don’t think that’s okay from a canning standpoint, not safe. Maybe you could freeze it? Or put in the refrigerator and use it now.

      Reply

  12. Avatar

    Melissa

    August 15, 2018

    Getting ready to try this today! Do you think roasted Anaheim peppers could go in as well? I am short poblano, but our Anaheim plants went crazy!

    Reply

    1. Kelly

      Yes!! I’ve used Anaheim or poblano peppers or both.

      Reply

  13. Avatar

    This is an awesome salsa…. I did add a little fresh squeezed lime to the mix… I reserved a little to try…but even hot it was awesome… Tortilla chips look out….papa’s got a brand new bag…

    Reply

  14. Avatar

    Just a little hot pepper tip for those that don’t use gloves.. rubbing alcohol will take away the burn. You could also rub olive oil into your hands and wash off with dish soap. I’ve used both methods with success.

    Reply

  15. Avatar

    I have canned tomatoes in the oven. Do you think this salsa would be ok to process in the oven?

    Reply

    1. Kelly

      I have no idea, I’ve never heard of that. If it’s a method that’s interchangeable with the boiling water method, then maybe it’s be okay??

      Reply

    2. Avatar

      How can you can tomatoes in the oven? The only safe approved methods are water bath canning or pressure canning. A steam canner has been recently approved. Sealing does not ensure safety. The contents of the jar have to be brought to a temperature high enough to kill pathogens. For acid foods, 212 F is enough. For low acid foods, 240F is necessary.

      Reply

  16. Avatar

    This looks delicious! Can I replace the pablabos with some more jalapeños or just regular green peppers? Bumper crop from the garden and need to do something soon. Will it affect the canning safety if I mess with the kinds of peppers as long as the amounts stay the same? And can I use honey instead of sugar? Thanks!

    Reply

    1. Kelly

      I use Anaheim or Poblano peppers and jalapenos, use whatever pepper you’d like in the amounts given. I don’t know about the honey, I always use sugar when canning. It’s such a small amount to balance flavor so I would think honey would be okay??

      Reply

  17. Avatar

    5 stars
    I just started canning this year. I’ve tried three different salsa recipes. This is my favorite. Excellent over my eggs in the morning. Thanks for the recipe.

    Reply

  18. Avatar

    Question:
    I LOVE extreme garlic…would adding 4 roasted bulbs change the safe canning procedure??

    Reply

  19. Avatar

    5 stars
    We are finishing canning our second batch in 2 weeks! Awesome!!

    Reply

    1. Kelly

      Glad you like it!

      Reply

  20. Avatar

    Jessica

    October 6, 2018

    5 stars
    Making this salsa as I type. Used Serrano and red peppers as that is what we have in the garden this year. Used 1/2 the vinegar and replaced the other half with lime juice.

    My house smells so amazing right now!

    Reply

    1. Kelly

      Sounds good!yep, definitely use what’s in the garden. I like the lime juice addition.

      Reply

  21. Avatar

    If your hands burn after handling hot peppers, rub them down with olive oil for 20 seconds or so. Wash with warm water and soap.

    Reply

    1. Kelly

      Thanks for the tip!

      Reply

  22. Avatar

    Shannon

    August 19, 2019

    Can I use cherry tomatoes in this recipe? Have a bunch from my plant to use up.

    Reply

    1. Kelly

      I’ve never tried this with cherry tomatoes, but you could try if you have a lot. Skip coring and peeling, just cut in half. You could probably pop under broiler to get the roasted flavor. I’m just not sure on the amount of cherry tomatoes needed, you need 7-8 cups of roughly chopped/halved tomatoes for this canning recipe.

      Reply

      1. Avatar

        Can this recipe be doubled

        Reply

        1. Kelly

          No, I wouldn’t double it. Follow the recipe instructions for the amounts given and safe canning.

          Reply

  23. Avatar

    5 stars
    I’ve make batches of Salsa every year from our garden tomatoes and peppers. This is by far, hands down, no doubt about it the best on the planet! Thank you for sharing the receipe! I need to make sure I print it out so I never lose it. That would make me very sad…lol.

    Reply

    1. Kelly

      That is such a nice compliment!! Thank you for making my day, I’m so glad you made it and liked it. It’s so good with homegrown tomatoes and peppers. Enjoy!! And don’t forget to print the recipe out for next year 😉

      Reply

  24. Avatar

    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.

    Reply

    1. Kelly

      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!

      Reply

  25. Avatar

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

    Reply

    1. Kelly

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

      Reply

  26. Avatar

    Jamie Druelinger

    September 21, 2019

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

    Reply

    1. Kelly

      Smoking the tomatoes sounds amazing 😉

      Reply

Reply