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Homemade Roasted Tomato Salsa

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Homemade Roasted Tomato Salsa is the perfect way to use up extra tomatoes that you might have from a tomato plant that is having a party on the vine or if the farmer's market has an awesome deal on ripe tomatoes. It is also perfect for a game day spread. Can the extras so you always have salsa on-hand and enjoy homemade, fresh salsa all year-long. | Becky's Best Bites

Homemade Roasted Tomato Salsa is the perfect way to use up extra tomatoes that you might have from a tomato plant that is having a party on the vine or if the farmer’s market has an awesome deal on ripe tomatoes. It is also perfect for a game day spread. Can the extras so you always have salsa on-hand and enjoy homemade, fresh salsa all year-long.

Okay…so maybe it is kinda weird that I am sharing a salsa recipe in the fall. But I live in south Georgia and we still have some warm weather. One of my dad’s customers is a farmer and he brought in a box of tomatoes for them to share at the dealership. He brought home a whole box of tomatoes!!! I had to figure out what to do with all those tomatoes!! A problem I am all too happy to tackle!!

Homemade-Roasted-Tomato-Salsa | Becky's Best Bites

I have actually made this Homemade Roasted Tomato Salsa before but just didn’t get around to putting it on the blog. It does require a little bit of effort to can the extras, but trust me it is worth it 🙂 I adapted this recipe for Canned Tomato Salsa from Simply Recipes for my Homemade Roasted Tomato Salsa.

And you can share it with family and friends as a creative holiday gift too! Tie a pretty bow around the jar and BAM! you have a ready-made gift 🙂

Homemade-Roasted-Tomato-Salsa | Becky's Best Bites

So let’s get to this!

Here is your recipe for Homemade Roasted Tomato Salsa:

5.0 from 2 reviews
Homemade Roasted Tomato Salsa
 
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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.

 

Comments

  1. sarah says

    We love chips and salsa around our house! My husband especially is always looking for new salsa’s to try and this looks delicious! I’ve already pinned it to try later!

  2. Erin says

    I love to can and last year I made homemade salsa and canned, but this recipe looks delish! I stumbled this recipe, not to mention I’m going to pin it to my board and I printed it!!! Woohoo Thank you!

    • Becky says

      Wow Erin! Thank you so much for all the sharing!! I hope you love it as much as we did 🙂

  3. Skye says

    You may be sharing it “out of season” but you’ve accessorized it with chips that almost look like snowflakes! So, perfect for right now. 🙂

  4. Jen Lawrence says

    We love chips & salsa! I’ve never attempted to make it at home but, this seems easy enough and my daughters love to bake and cook with me. Thanks for sharing!

  6. Debi @ Life Currents says

    This looks super yummy! You can tell a lot about how a salsa is going to taste just by looking at it, and this looks delicious! I always make my own, and must try this one!

  9. Lovefoodies says

    wow! I ‘m loving your salsa recipe! Those jalapenos will give a nice kick to it and also, I am going to try this and use some as a marinade on a couple of chicken breasts, baked in the oven… oh my, I’m drooling already. Thanks for sharing your recipe, and for me, salsa is for any time!

  11. Linda (Meal Planning Maven) says

    I love making my own salsa and would love to try your recipe! I can only imagine how much the flavor is enhanced by roasting the tomatoes. Not only will your salsa make a great party “nibble” with veggies and crackers, but it will be wonderful to give as as a holiday gift as well!

  16. Del's cooking twist says

    Hi Becky! This roasted tomato salsa looks absolutely delicious! I have to keep the recipe in mind 🙂

Trackbacks

  2. […] weeknight) and it is so easy and healthy! Lean boneless skinless chicken breasts, sweet corn, my homemade roasted tomato salsa, cilantro, lime juice and southwest flavors all blend in a marriage of yumminess!! It’s done […]