Are you ready to elevate your salsa game? Forget store-bought – this roasted salsa recipe is bursting with fresh, smoky flavor and the convenience of homemade canning. It's the perfect blend of easy recipes and healthy meals, ideal for quick dinner ideas or a delicious gift for friends and family. Get ready to experience the joy of homemade cooking with this fantastic recipe!
Ingredients:
- 2 lbs ripe Roma tomatoes, cored and quartered
- 1 large red onion, roughly chopped
- 2 red bell peppers, cored, seeded, and roughly chopped
- 4 jalapeños, stemmed and roughly chopped (remove seeds and membranes for less heat)
- 4 cloves garlic, peeled and smashed
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup white vinegar (5% acidity)
Equipment:
- Baking sheet
- Large bowl
- Immersion blender or food processor
- Canning jars and lids (pint-sized are recommended)
- Large pot for water bath canning
- Jar lifter
- Canning funnel
Instructions:
Step 1: Roasting the Vegetables
Preheat your oven to 400°F (200°C). Toss the tomatoes, onion, bell peppers, jalapeños, and garlic with olive oil, oregano, cumin, smoked paprika, salt, and pepper on a large baking sheet. Roast for 30-40 minutes, or until the vegetables are softened and slightly charred. This roasting step adds incredible depth of flavor, transforming this from just a salsa recipe into a truly delicious dish.
Step 2: Blending the Salsa
Once the vegetables are cool enough to handle, transfer them to a large bowl. Use an immersion blender or a food processor to blend the mixture until it reaches your desired consistency. For a chunky salsa, pulse a few times; for a smoother salsa, blend until completely smooth.
Step 3: Adding Vinegar and Canning
Stir in the white vinegar. This is crucial for food safety when canning; the acidity helps prevent botulism. Ladle the hot salsa into sterilized canning jars, leaving about ½ inch of headspace at the top. Wipe the rims of the jars clean, place the lids and rings on top, and tighten fingertip tight.
Step 4: Water Bath Canning
Place the jars in a large pot, ensuring they are covered with at least 1 inch of water. Bring the water to a rolling boil and process for 15 minutes (adjust processing time based on your altitude – consult a reputable canning guide for specific instructions for your elevation).
Step 5: Cooling and Storage
Carefully remove the jars from the pot using a jar lifter and let them cool completely on a towel-lined surface. You should hear a satisfying “pop” sound as the jars seal. Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed! Store sealed jars in a cool, dark place for up to a year.
Tips for the Best Roasted Salsa:
- Adjust the Heat: Control the spiciness by adjusting the number of jalapeños and removing the seeds and membranes.
- Add Fresh Herbs: Enhance the flavor with fresh cilantro or parsley after blending.
- Use Different Peppers: Experiment with other peppers like poblanos or anaheims for unique flavor profiles.
- Make it a Party: This recipe is easily doubled or tripled – perfect for sharing or stocking your pantry!
Nutritional Information (per 1/2 cup serving, approximate):
- Calories: Approximately 50-60
- Fat: 2-3g
- Carbohydrates: 10-12g
- Protein: 1-2g
This roasted salsa recipe is more than just a quick dinner idea; it's a delicious, healthy meal that you can enjoy throughout the year. The process of homemade cooking is incredibly rewarding, and the vibrant flavors of this canned salsa will surely impress your family and friends. Enjoy!