recipe

September 4, 2023

Roasted Red Tomato Salsa

I like green salsa, but I tried canning red this year. I am a lazy canner, so no peeling tomatoes with this roasted red tomato salsa, and I use my kitchen sheers to cut versus blend some of the tomatoes, so I have a chunky texture on the finished salsa jars. I use jalapenos to create the heat, but sometimes store-bought jalapenos aren’t hot enough, and I’ll add a little tobacco.

Here is a quick TikTok I did that shows you how to gauge the heat in a jalapeno

@stephaniesdish Do you know how to tell which jalapenos are hottest? Here is a #hansenhack Find my recipe for refrigerator pickled jalapenos at stephaniesdish.com . #recipe #stephaniesdish #pickledvegetables ♬ original sound – stephaniesdish

 

Roasted Red Tomato Salsa

Roasted Red Tomato Salsa

Yield: 10 cups or about 6 pints

I am a lazy canner so no peeling tomatoes with this one, and I use my kitchen sheers to cut versus blend some of the tomatoes so I have a chunky texture

Ingredients

  • 20 medium tomatoes halved
  • 4 jalapeno peppers halved and seeded + 2 more reserved that are no seeded
  • 2 medium onions, peeled and quartered
  • 1 head of garlic peeled
  • 1 large bunch of cilantro
  • 1 Tbsp fine sea salt
  • Juice of half a lime

Instructions

  1. Preheat the broiler in your oven to 500
  2. Arrange your tomatoes cut-side-up on two rimmed baking sheets, and tuck the jalapenos, onions, and garlic on each sheet baking sheet. Bake for 30 minutes or until tomatoes and onions are soft, black, and blistered in spots.
  3. Let vegetables cool down a bit, then use a food processor or a blender to blend one sheet tray of tomatoes and all the onions, jalapenos, and garlic together with the cilantro and the salt - I need to do this in two batches due to the size of my blender.
  4. Taste the first batch and add more raw jalapeno with seeds if you like more heat.
  5. Cut the second batch of tomatoes on your second sheet pan with scissors in order to create some chunky texture for your salsa. You can pick out any cores or stems that didn't break down.
  6. Stir both batches together and add more salt if need be to taste
  7. Add 1 Tablespoon of lime juice to each canning jar
  8. Ladle into prepared jars, remove air bubbles, wipe the rims of the jars, and then fit with lids and rings.
  9. Process in a boiling water bath canner for 15 minutes.
  10. Transfer the jars to a spot to cool and seal. Check seals after 12-24 hours without disturbing them.
  11. Label jars

© Stephanie Hansen
Skip to Recipe