Fire-Roasted Salsa is a delicious, smoky twist on traditional salsa. Roasting the tomatoes and peppers brings out their natural sweetness and deepens the flavor, giving your salsa a rich, smoky taste. Below is a canning recipe for fire-roasted salsa, perfect for preserving in jars to enjoy throughout the year.
Fire-Roasted Salsa Canning Recipe
Ingredients:
- 10 cups tomatoes (Roma or plum tomatoes work well, peeled and chopped)
- 2 medium onions, peeled and chopped
- 2-3 medium jalapeño peppers, roasted and chopped (more for spicier salsa)
- 2 red bell peppers, roasted and chopped
- 3 cloves garlic, peeled and roasted
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
Instructions:
Roasting the Vegetables:
- Roast the tomatoes: Preheat your oven to 450°F (232°C). Cut the tomatoes in half and place them, cut side down, on a baking sheet lined with parchment paper. Roast for 20-30 minutes until the skins are charred and the tomatoes are soft. You can also roast them on a grill or directly over an open flame for a smokier flavor.
- Roast the peppers and garlic: While the tomatoes are roasting, place the jalapeños, red bell peppers, and garlic cloves on a separate baking sheet (or on the grill). Roast for 10-15 minutes, turning occasionally, until the peppers are blackened and blistered. The garlic should be soft and slightly charred.
- Peel and chop: Once roasted, allow the tomatoes, peppers, and garlic to cool slightly. Peel the skins off the tomatoes (they should slip off easily). Peel the garlic and remove the seeds from the peppers (especially the jalapeños for a milder salsa). Chop the roasted peppers, garlic, and tomatoes into small pieces.
Preparing the Salsa:
- Combine the ingredients: In a large pot, combine the roasted tomatoes, roasted peppers (jalapeños and bell peppers), roasted garlic, chopped onions, and cilantro (if using). Stir in the lime juice, vinegar, cumin, salt, pepper, sugar, and smoked paprika (if using).
- Simmer the salsa: Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 20-30 minutes. Stir occasionally, and allow the flavors to meld. If you prefer a smoother salsa, you can use an immersion blender to blend it to your desired consistency.
- Check the consistency: If your salsa is too watery, you can simmer it longer to reduce and thicken it. If it’s too thick, you can add a bit of water or more vinegar to reach your desired consistency.
Canning the Salsa:
- Sterilize the jars: While the salsa is simmering, sterilize your canning jars and lids by placing them in boiling water for 10 minutes or by running them through the dishwasher. Prepare your canning setup with a water bath canner or large stock pot for processing.
- Fill the jars: Ladle the hot salsa into the sterilized jars, leaving about 1/2-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any salsa residue.
- Seal the jars: Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight.
- Process the jars: Submerge the jars in a boiling water bath canner. The water should cover the jars by at least 1 inch. Boil for 15-20 minutes to process the salsa. This step ensures that the jars are properly sealed and the salsa is preserved.
- Cool and store: After processing, carefully remove the jars from the canner and place them on a clean towel or cooling rack. Let them cool completely (this may take several hours). Once cooled, check that the jars have sealed by pressing down on the center of each lid. If it pops back, the jar hasn’t sealed properly, and it should be refrigerated and used within a few days. Properly sealed jars can be stored in a cool, dark place for up to 1 year.
Tips:
- Spice level: Adjust the number of jalapeños depending on how spicy you want your salsa. You can also substitute other peppers like serranos for more heat.
- Smoky flavor: If you prefer an extra smoky taste, consider adding a little more smoked paprika or even a dash of liquid smoke.
- Texture: For a chunkier salsa, chop the vegetables more roughly; for a smoother texture, blend the salsa to your desired consistency.
- Acidity balance: The lime juice and vinegar are important for both flavor and safety during canning, so be sure to use the recommended amounts.
This Fire-Roasted Salsa is perfect for canning and will bring a smoky, flavorful punch to your meals. Enjoy it with chips, tacos, grilled meats, or use it as a topping for your favorite dishes!