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Roasted Tomato Salsa Recipe

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By Shaye Elliot | Jun 20, 2018

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This salsa recipe uses roasted tomato puree, combined with flavorful peppers and a perfect balance of assorted spices.
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“Welcome to the Farm” by Shaye Elliot is a comprehensive guide for all readers wanting to grow their own food and live a homestead life from their backyard.
  • 2 hrs

    DURATION

  • 1 hr 30 min

    COOK TIME

  • 30 min

    PREP TIME

  • 1 quart jar

    SERVINGS

    Ingredients

  • 10 cups roasted tomato puree
  • 2 cups finely chopped onion
  • 2 cups finely chopped sweet bell pepper
  • 2/3 cup finely chopped mild chiles
  • 2 tablespoons chopped cilantro
  • 2 tablespoons minced garlic
  • 1 cup apple cider vinegar
  • 2 teaspoons sea salt
  • 4 teaspoons ground cumin
  • 2-1/2 teaspoons dried oregano

Directions

Roasted tomato puree:

  • Wash the tomatoes and cut in half. Place cut side down on a baking sheet.
  • Roast in a 425-degree Fahrenheit oven for 30 to 45 minutes or until they release liquid. Carefully remove the baking sheets from the oven and pour out some of the water.
  • Put back into oven and continue to roast until the tomatoes are just slightly browning on top, about 15 more minutes. Remove from oven and let cool to room temperature.

Salsa:

  • Once the roasted tomatoes have cooled, put them into your food processor or blender. Pulse until they're your desired texture (I like a smoother salsa so I tend to blend mine quite a bit. If you like a chunkier salsa, simply blend them less). Pour the pureed tomatoes into a large bowl.
  • In a large pot, combine the tomatoes, onions, peppers, chiles, cilantro, garlic, vinegar, salt, cumin, and oregano. Bring to a simmer and continue to simmer for 10 minutes.
  • Carefully ladle the hot salsa into sterilized, warm glass canning jars. Add a lid and band to each jar. Process for 15 minutes in a water canner.
  • Remove and let cool at room temperature until the lids have sealed.

For more canning tips and recipes:

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