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This salsa recipe uses roasted tomato puree, combined with flavorful peppers and a perfect balance of assorted spices.
Photo by Getty Images/eyecrave
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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.
Cover courtesy Lyons Press
2 hrs DURATION
1 hr 30 min COOK TIME
30 min PREP TIME
1 quart jar SERVINGS
- 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
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.
- 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:
- Preserve Your Harvest with Canning
- Canned Honey Peaches Recipe
- Vanilla Infused Cherries Recipe
- The Best Pickled Asparagus Recipe