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Amazing Fire-Roasted Salsa Canning Recipe: 4 Summer Flavors

Fire-Roasted Salsa (Canning Recipe)
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Create a smoky, flavorful fire-roasted salsa perfect for canning with this easy recipe. Capture the taste of summer and preserve it for enjoyment all year round.

Ingredients

Scale
  • 4 pounds ripe tomatoes, halved
  • 1 pound poblano peppers
  • 1 pound jalapeño peppers
  • 1 large white onion, quartered
  • 6 cloves garlic, unpeeled
  • 1/2 cup apple cider vinegar
  • 2 tablespoons salt
  • 1 teaspoon black pepper

Instructions

  1. Roast tomatoes, poblano peppers, jalapeño peppers, onion quarters, and garlic cloves on a grill or under a broiler until charred and softened.
  2. Peel and deseed the roasted peppers. Peel the roasted garlic cloves.
  3. Roughly chop the roasted tomatoes, peppers, onion, and garlic.
  4. Combine chopped vegetables, apple cider vinegar, salt, and pepper in a large pot.
  5. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  6. Ladle the hot salsa into sterilized canning jars, leaving 1/2 inch headspace.
  7. Remove air bubbles and adjust headspace if necessary.
  8. Wipe jar rims clean and place lids and rings on jars.
  9. Process in a boiling water bath for 15 minutes (adjust for altitude if needed).
  10. Remove jars from the canner and let them cool undisturbed for 12-24 hours.
  11. Check seals before storing.

Notes

  • For a spicier salsa, leave some seeds in the jalapeño peppers.
  • Adjust the amount of vinegar and salt to your preference.
  • Ensure your canning equipment is clean and sterilized.

Nutrition

Find it online: https://spoonfulsnap.com/fire-roasted-salsa-canning-recipe/