Tired of bland store-bought salsa? Crave the vibrant taste of summer, even in the dead of winter? Then get ready to embark on a culinary adventure with this incredible smoked salsa recipe, perfect for canning and enjoying all year round! This recipe is a delicious blend of smoky peppers, juicy tomatoes, and aromatic spices, resulting in a homemade salsa that’s far superior to anything you'll find in the supermarket. It's a fantastic addition to your pantry, perfect for quick weeknight meals or festive gatherings. This recipe is surprisingly easy, making it ideal for both beginner canners and experienced home cooks. Let’s get started!
Ingredients:
- 4 pounds ripe Roma tomatoes, roughly chopped
- 2 pounds Anaheim peppers, stemmed and roughly chopped
- 1 pound jalapeños, stemmed and roughly chopped (remove seeds for less heat)
- 1 large white onion, roughly chopped
- 4 cloves garlic, minced
- 1/2 cup chopped cilantro
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white vinegar (5% acidity)
- Optional: 1-2 chipotle peppers in adobo sauce, finely chopped (for extra smoky heat)
Equipment:
- Smoker (wood chips recommended: hickory or mesquite)
- Large stockpot
- Immersion blender or food processor
- Canning jars and lids (properly sterilized)
- Jar lifter
- Canning rack
- Large pot for water bath canning
Instructions:
Step 1: Smoking the Vegetables
Preheat your smoker to 225°F (107°C). Spread the chopped tomatoes, Anaheim peppers, jalapeños, and onion in a single layer on a smoker rack. Smoke for 1-2 hours, or until the vegetables are slightly softened and have absorbed a deep smoky flavor.
Step 2: Cooking the Salsa
In a large stockpot, combine the smoked vegetables, minced garlic, cilantro, smoked paprika, chili powder, cumin, oregano, salt, and pepper. If using, add the chipotle peppers now. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 20-30 minutes, or until the vegetables have softened and the flavors have melded.
Step 3: Blending the Salsa
Carefully remove the salsa from the heat. Using an immersion blender or a food processor, blend the salsa to your desired consistency. For a chunky salsa, pulse a few times. For a smoother salsa, blend until completely smooth. Stir in the white vinegar.
Step 4: Canning the Salsa
Fill the sterilized canning jars with the hot salsa, leaving about 1/2 inch of headspace. Remove any air bubbles by running a non-metallic utensil around the inside of the jars. Wipe the jar rims clean, place the lids and rings on top, and tighten fingertip-tight.
Step 5: Processing the Jars
Place the filled jars in a canning pot filled with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil, then process for 15 minutes (adjust processing time based on your altitude; consult a reliable canning guide for altitude adjustments).
Step 6: 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 "pop" sound as the jars seal. Check to ensure all jars have sealed properly. Once cooled, store the sealed jars in a cool, dark, and dry place for up to 1 year.
Tips for Success:
- Use high-quality ingredients for the best flavor.
- Don’t over-smoke the vegetables, or they may become bitter.
- Adjust the spices to your liking.
- Always follow safe canning procedures to prevent spoilage.
Variations:
- Add other vegetables like corn or bell peppers.
- Experiment with different types of peppers for varying levels of heat.
- Include other herbs like thyme or basil.
Nutritional Information (per serving, approximate):
Calories: Approximately 40-50
Carbohydrates: Approximately 10g
Protein: Approximately 1g
Fat: Approximately 1g
This smoked salsa is a testament to the magic of homemade cooking. Enjoy the incredible flavors and the satisfaction of creating something truly special for your pantry! It’s the perfect condiment for chips, tacos, grilled meats, and so much more. Happy canning!