canned-roasted-salsa-grilled
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Canned Fire-Roasted Salsa

Canned Fire-Roasted Salsa is a perfect way to preserve and enjoy summer's harvest all year round.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Snack
Cuisine: Mexican
Keyword: canning, healthy, salsa, vegan, vegetarian
Servings: 4 pints or 8 half pints

Ingredients

  • 3 pounds plum tomatoes
  • 3/4 pound jalapeño peppers
  • 4 garlic cloves
  • 1 medium-size white onion cut into 1/2-inch thick slices
  • 2 teaspoons salt
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup fresh lime juice about 4 limes

Instructions

  • Preheat grill to medium high. Place tomatoes and peppers on grill whole. Allow to skin to char, 8–10 minutes. Flip tomatoes and peppers and allow other side to char, about 5 minutes longer.
  • Remove tomatoes and peppers from grill. Place in bowl and cover with tin foil (this helps soften the skins).
  • Preheat oven to 425. Arrange onions and garlic on a rimmed baking sheet lined with tin foil. Bake for 20 minutes. Remove garlic. Bake onions another 20 minutes or until starting to brown (alternatively, you can grill onions . . . my grill was filled with tomatoes and peppers because I made a double batch and I didn't want to grill the garlic).
  • Meanwhile, remove skins from tomatoes, and coarsely chop. Coarsely chop onion. Mince garlic. Place tomato, onion, garlic, salt, and sugar in a medium stainless steel or enameled saucepan.
  • Peel peppers; remove and discard seeds, if desired. Finely chop peppers; add to tomato mixture. Bring to a boil, stirring often. Reduce heat, and simmer 2 minutes. Stir in cilantro and lime juice.
  • Ladle hot salsa into hot jars, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars. Apply bands fingertip-tight. Place jars in boiling water canner.
  • Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.

Notes

Source: Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 176.