Homemade Roasted Tomato Salsa
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-7 pints
Ingredients
For the salsa
  • 5 lbs. of tomatoes
  • 3 jalapeños, seeded and stems removed, chopped
  • 1½ cups chopped onion
  • 3 cloves garlic, minced
  • ½ to 1 cup apple cider vinegar
  • ½ cup chopped cilantro
  • 1 tbsp. fresh oregano, chopped
  • 1 tbsp. ground cumin
  • 1 tbsp. chipotle chili powder
  • 2 tsp. sea salt
  • 1 tsp. to 2 tbsp sugar or more (to taste, depending on how sweet your tomatoes are)
Canning equipment needed
  • 5 to 6 pint-sized canning jars, with rings and new lids
  • A very large stockpot or canning pot (16-qt)
  • A flat steamer rack on which to place the filled jar for the water bath canning, so that they don't touch the bottom of the pan and crack from excess heat
Canning equipment recommended:
  • Canning tongs to make it easy to lift the jars in and out of boiling water
  • Rubber or latex coated gardening gloves to make it easier on your hands for handling hot jars
Instructions
  1. Place steamer rack in the bottom of a large (16-qt) stock pot or canning pot.
  2. Place new or clean mason jars on the rack.
  3. Fill the jars with water and fill the pot with just enough water to come to the top of the jars. Heat water to a simmer. Simmer for 10 minutes.
  4. Turn off the heat and leave jars in warm water while preparing the salsa.
  5. While the jars are being sterilized, wash tomatoes. Cut each tomato in half and core them. Place cut-side down on a cookie sheet.
  6. Broil on high until the tomato skins are blackened and begin to peel away.
  7. Remove from the oven and let the tomatoes cool to touch.
  8. Gently peel skins off tomatoes.
  9. Add tomatoes, jalapenos, onion, garlic, ½ cup vinegar, cilantro, oregano, cumin, chili powder, sea salt and 1 tsp. sugar to a large pot and place over high heat.
  10. Bring to a boil, reduce heat to a simmer and simmer uncovered for 10 minutes.
  11. Use an immersion blender, or a regular blender working in batches, to puree the salsa.
  12. Adjust seasonings, if too acidic add more sugar, if too sweet add more vinegar.
  13. Ladle salsa into canning jars, leaving ½-inch head space. Wipe the rims with a clean, dampened towel to remove any spills on the rims. Place canning lids on the jars. Screw on the lid rings. Do not over-tighten or you may not get a good seal. Air does need to escape from the jars during the next step, the water bath.
  14. Place filled jars back into the large pot of water with the steaming rack used in step 1. Adjust water level so that there is only 1 inch of water over top of the jars. Bring to a rapid boil and boil for 15 minutes.
  15. Turn off the heat and let the jars sit in the hot water for an additional 5 minutes.
  16. Remove the jars from the water and let cool completely.
  17. The lids should "pop" as the cooling salsa creates a vacuum in the jar. This makes the salsa safe for room temperature storing.
  18. If the lids don't pop, then complete the water bath again or store in the refrigerator.
  19. Label the jars with the date canned. Canned salsa should be used within a year.
Recipe by Becky's Best Bites at https://beckysbestbites.com/homemade-roasted-tomato-salsa/