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Fire Roasted Salsa – Smoky & Bold Canning Guide

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Fire Roasted Salsa is a smoky and bold homemade salsa made with roasted tomatoes, peppers, onion, and garlic, then safely preserved using water bath canning. It delivers deep flavor and balanced heat, perfect for chips, tacos, and year-round storage.

  • Author: Catherine
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 pint jars 1x
  • Category: Salsa
  • Method: Roasting and Water Bath Canning
  • Cuisine: Mexican
  • Diet: Vegan

Ingredients

Scale
  • 6 pounds Roma or paste tomatoes
  • 4 jalapeno peppers, halved
  • 2 poblano peppers, halved
  • 1 large white or yellow onion, quartered
  • 6 garlic cloves, peeled
  • 1 cup bottled lemon juice or 5% acidity vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground cumin (optional)
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Preheat oven to 425°F. Arrange tomatoes, jalapenos, poblanos, onion, and garlic on a large baking sheet.
  2. Roast for 20 to 25 minutes until vegetables are softened and lightly charred. Broil for 2 to 3 minutes for deeper char if desired.
  3. Remove vegetables from oven and allow to cool slightly. Peel excess tomato skins if preferred.
  4. Transfer roasted vegetables to a large pot. Blend using an immersion blender or food processor to desired consistency.
  5. Add bottled lemon juice or vinegar, salt, cumin, and black pepper. Bring mixture to a boil, then reduce heat and simmer for 10 to 15 minutes.
  6. Stir in chopped cilantro if using.
  7. Ladle hot salsa into sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles and wipe rims clean.
  8. Place lids on jars and tighten bands fingertip tight.
  9. Process jars in a boiling water bath for 15 minutes, adjusting for altitude as needed. Remove and cool undisturbed for 12 to 24 hours before storing.

Notes

  • Always use bottled lemon juice or 5% acidity vinegar to ensure safe canning.
  • Do not reduce the acid quantity, as proper pH is critical for safety.
  • Use paste tomatoes for thicker salsa with less liquid.
  • Remove pepper seeds and membranes for a milder salsa.
  • Properly sealed jars can be stored in a cool dark pantry for up to 12 months.

Nutrition

Find it online: https://recipeshots.com/fire-roasted-salsa/