Easy Roasted Tomato Salsa

Ingredients

• 2.5 lb tomatoes (washed; kept whole for roasting)
• 1 lb peppers (green and red bell peppers and hot peppers) (washed; use a mix of green and red bell peppers and hot peppers; halve the bell peppers, keep hot peppers whole for roasting)
• 0.5 lb white onion (about half roasted and half diced to add later)
• 3 garlic cloves (roast with the tomatoes and peppers)
• 0.25 cup cilantro (chopped)
• 1.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp ground cumin
• 0.75 tsp chili powder
• 0.25 tsp espresso powder (the creator recommends trusting this addition)
• 0.5 cup apple cider vinegar
• white vinegar (for wiping jar rims and lids; amount unspecified)
• water (enough to submerge the jars in the water-bath canner; amount unspecified)

Steps

1. 1

   Wash the tomatoes, peppers, and onion. Keep the tomatoes and jalapeños whole, and cut the bell peppers in half. The creator roasts about half the onion and reserves the other half to dice for adding later.

2. 2

   Arrange the tomatoes, halved bell peppers, hot peppers, about half the onion, and garlic cloves on a baking pan.

3. 3

   Place the pan on the top oven rack close to the broiler. Broil on high until the vegetables are charred, about 5 minutes; watch them closely.

4. 4

   Turn the vegetables over and broil for another 5 minutes to char the other sides. The creator notes that a low broiler can be used if you need to leave the kitchen.

5. 5

   While the vegetables roast, dice the reserved onion half and set it aside.

6. 6

   Let the roasted vegetables cool until they can be handled. Transfer the tomatoes, roasted onion, and garlic to a blender, adding any extra roasting liquid. Blend until smooth.

7. 7

   Dice the roasted bell peppers and hot peppers. Remove the jalapeño seeds if desired, then finely dice the jalapeño. Keep the diced peppers out of the blender.

8. 8

   Add the diced roasted peppers and the blended tomato mixture to a large pot.

9. 9

   Add the reserved diced onion, chopped cilantro, salt, black pepper, cumin, chili powder, espresso powder, and apple cider vinegar to the pot.

10. 10

    Set the pot on the stove and simmer the salsa for 10–15 minutes while preparing the water-bath canner.

11. 11

    Prepare a water-bath canner or a pot deep enough to cover the jars with water. Heat the canning jars so they are hot when filling.

12. 12

    Ladle the hot salsa into the hot jars, leaving ½ inch of headspace; do not fill them to the top. The batch filled three pint jars and one half-pint jar.

13. 13

    Run a butter knife or similar utensil up and down through the salsa in each jar to release trapped bubbles.

14. 14

    Dampen a paper towel with white vinegar and wipe the rims of the jars clean. Wipe the lids as well.

15. 15

    Place the lids on the jars and screw on the rings until they stop spinning, then tighten them fingertip-tight.

16. 16

    Place the jars in the water-bath canner and make sure they are submerged, with water covering their tops. Cover the canner and bring the water to a rolling boil.

17. 17

    Once the water reaches a rolling boil, process the jars for 15 minutes.

18. 18

    Remove the jars and set them on a kitchen towel on the counter. Leave them undisturbed for 12–24 hours; they will be very hot. Serve some salsa to taste.

Notes

The creator gives no specific canner water temperature or jar-preheating method. Processing time is stated as 15 minutes once the water reaches a rolling boil; the source does not specify altitude adjustments or other canning-safety guidance.

Nutrition per serving

• salsa
• canning
• vegetarian
• gluten-free
• dairy-free
• broiled
• Mexican
• tomato