Canning Fire Roasted Tomato Salsa Recipe

Reader Contribution by Tammy Kimbler

Tomato season is finally upon us.  You have no idea how giddy this makes me.  Yesterday I pulled off two Sungold cherries, two Jaune Flamme saladettes and who knows what the other red variety was.  I’ve lost track.  And my peppers are not far behind.  It’s time to start thinking about salsa!  

It’s easy to create a signature garden salsa of your own. While you can use raw vegetables, I find fire roasting is the key to incredibly flavorful canned salsa.  There’s nothing like opening up a jar of fire roasted tomato salsa on a Polar Votex night in January to make you feel all warm and cozy.

My tried and true canned salsa recipe works for me every year.  It uses weight instead of volume for measurements.  The only rule is that you DO NOT CHANGE THE RATIO of tomatoes, peppers, onions/garlic and vinegar. This recipe has strict proportions to keep it safe for canning, as everything but the tomatoes are low acid vegetables which can harbor botulism. See the USDA’s recommended ratios for canning salsa for even more information.  As long as you keep the total weight for each category of vegetables the same, and use all the 5% vinegar (no substitutes), you can vary the varieties of each produce, like more hot peppers for sweet, or cherry tomatoes for slicers.  

If you want a thick salsa, use plum or paste tomatoes. If you like a thinner salsa, use heirlooms slicers or beefsteaks.  You can also switch out tomatillos for tomatoes for a salsa verde.  Feel free to change up the types and colors of peppers, too, by mixing the sweet and the hot to suit your taste. For instance poblanos have great deep flavor, especially when roasted. Sweet red and orange peppers mixed with a few habaneros make a tasty tropical salsa. 

Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368