Easy Roasted Salsa. Perfect for canning.

This simple but delicious recipe is ideal for preserving the taste of summer.

Please keep in mind that the size of this recipe can easily be adjusted; for however much you would like to make.

Ingredients:

(Makes approximately 12-18 half-pint jars, ( could be more or less depending on tomato size and thickness)

• 30 – 40 whole tomatoes (fresh or frozen)

•  4 large bell peppers (1 each of red, yellow, orange, and green)

• 5 serrano peppers (adjust to taste)

• 6-8 poblano peppers

 • 4 Jalapenos (adjust to taste) 

• 4 large onions, peeled and quartered

• 15-20 cloves of garlic, peeled

•  The juice and zest of 2 lemons.

• 1-2 Tbsp of salt (kosher salt)

• 1 Tbsp  ground black pepper

• 1 bunch fresh parsley, finely chopped

• 2 Tbsp fresh oregano, finely chopped

• 2 small cans of tomato paste (more if needed to thicken)

Instructions:

1. Roast the Vegetables:

• Preheat your oven to 425°F (220°C).

• Spread the whole tomatoes fresh or frozen on baking sheets and roast for 30 minutes, or until skins blister and begin to separate.

• On a separate tray, roughly chop and roast all the peppers, onions and garlic until slightly blackened and soft (about 20–30 minutes.)

2. Prepare the Tomatoes:

• Once cool enough to handle, remove the skins from the tomatoes.

• Place peeled tomatoes in a large heavy-bottomed pot and crush them gently with your hands or a spoon.

3. Blend the Roasted Veggies:

• Add the roasted peppers, onions, and garlic to a blender or food processor. Blend to your desired consistency—chunky or smooth.

• Pour the mixture into the pot with the tomatoes.

4. Simmer the Salsa:

• Stir in lemon juice, salt, pepper, and herbs.

• Add tomato paste, a spoonful at a time, until the salsa reaches your preferred thickness.

• Simmer the mixture over medium heat for 20–30 minutes, stirring often to prevent sticking.

5. Prepare Jars for Canning:

• While the salsa simmers, sterilize your jars, lids, and rings by boiling them for 10 minutes or running them through the dishwasher on a hot cycle.

6. Can the Salsa:

• Ladle the hot salsa into hot, sterilized jars, leaving ½ inch of headspace.

• Wipe the rims, place the lids on, and screw the rings on finger-tight.

• Process in a boiling water bath for 15 minutes (for half-pints or pints). Adjust time for altitude if necessary.

7. Cool and Store:

• Remove jars from the water bath and let them cool undisturbed for 12–24 hours.

• Check seals and store in a cool, dark place for up to a year.

Notes:

Feel free to scale the recipe up or down depending on how many tomatoes you have.

The flavour will deepen over time in the jar, perfect for enjoying later.