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Fresh, Roasted Tomato Salsa.

September 10, 2013 - 19 Comments

Hello. We meet again. This time, to cover much more important matters than Chicken Piccata.

Okay, fine. Not that much more important.

I can't help it – it's the time of year where the bounty of the earth is still overflowing my produce basket. Recipes abound. I figure we might as well have a little fun before we spent the entire winter eating… you know… winter things.

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In the middle of winter, you'll no doubt be thankful that you decided to take a few hours to make this homemade salsa. In fact, I think I need to make another batch. Nothing will perk up the slightly-more-boring taste of winter foods like a fresh salsa.

Nothing. Salsa is da bomb, man.

Da bomb diggity.

Sorry. Circa 1996, anyone?

By the way, in 1996, I was 10 years old. Though I distinctly remember using words like ‘da bomb'. It made me feel cool – ya know, talking in my street jargon (with my fanny pack, giant neon sweatshirt, and huge bangs).

But let's no dwell on the past. Right now, it's all about the present. And the present involves fresh salsa.

Hopefully, wherever you are right now, you still have access to fresh garden tomatoes via your garden or the local farmer's market. Early September is still prime tomato time around here, so let's make the most of it – shall we?

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Homemade Salsa

You will need:
– 10 cups roasted tomato puree (I'll cover how to make this in Step Two below)
– 2 cups onion, finely chopped (I use a food processor to save time chopping these)
– 2 cups sweet bell pepper, finely chopped (same with these)
– 2/3 cup mild chilies, finely chopped (and these)
– 2 tablespoons cilantro, chopped (and this)
– 2 tablespoons minced garlic (this too)
– 1 cup apple cider vinegar
– 2 teaspoons sea salt
– 4 teaspoons ground cumin
– 2 1/2 teaspoons dried oregano

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Step One: Wash the tomatoes and cut in half. Place cut side down on a baking sheet. Roast in a 425 degree oven for 30-45 minutes or until they release a bunch of 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.

Step Two: Once the roasted tomatoes have cooled, add them into your food processor or blender. Pulse until they're reached 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.

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Step Three: In a laaaarge pot, combine the tomatoes, chopped peppers, chopped chilies, cilantro, garlic, vinegar, salt, cumin, and oregano. Bring to a simmer and continue to simmer for 10 minutes.

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Step Four: 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.

Step Five: Remove and let cool at room temperature until the lids have sealed. Transfer to storage.

Don't let the process of canning deter you from giving this a try. If you're not a canner, you can at least follow the same recipe and just enjoy the salsa fresh! Ain't nothin' wrong with that, man. It's like summer in a bowl – sweet, fleeting, summer.

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By the way, it would surely be delicious served alongside these delicious beef taquitos. Just sayin'.

I don't know how much more need be said about this delicious condiment to sucker you into making it – so for now, I'll leave you with a few parting words from one of our founding fathers, George Washington:

“Salsa can bring world peace. It is your duty as a citizen of this country to make it.”

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Ahem. George Washington didn't really say that. I'm not really sure that salsa was a big thing in his day, as a matter of fact. But if it was, I bet he would have said it. Because salsa makes everything better. And spicier. And tastier.

The end.

Fresh, Roasted Tomato Salsa.

Because salsa is one of the best things about summer and gardens.
5 from 1 vote
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Ingredients
  

  • 10 cups roasted tomato puree I’ll cover how to make this in Step Two below
  • 2 cups onion finely chopped
  • 2 cups sweet bell pepper finely chopped
  • 2/3 cup mild chilies finely chopped
  • 2 tablespoons cilantro chopped
  • 2 tablespoons minced garlic
  • 1 cup apple cider vinegar
  • 2 teaspoons sea salt
  • 4 teaspoons ground cumin
  • 2 1/2 teaspoons dried oregano

Instructions
 

  • Wash the tomatoes and cut in half. Place cut side down on a baking sheet. Roast in a 425 degree oven for 30-45 minutes or until they release a bunch of 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, add them into your food processor or blender. Pulse until they’re reached your desired texture. Pour the pureed tomatoes into a large bowl.
  • In a large pot, combine the tomatoes, chopped peppers, chopped chilies, 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. Transfer to storage.

Got more tomatoes? Try these amazing recipes:

  • How to Preserve Cherry Tomatoes
  • Crispy Bread with Tomatoes and Asiago
  • The BEST Bruschetta Recipe

Roasted Tomato Salsa

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Comments:

  1. Jessica

    September 10, 2013 at 4:37 pm

    Just wondering if this is pretty mild or more medium..?

    Reply
    • Jessica

      September 10, 2013 at 4:39 pm

      Oh also could ya guess how many pounds of tomatoes you stared with to get the 10 cups and did you remove the skins?

      Reply
    • Shaye Elliott

      September 10, 2013 at 9:45 pm

      Totally depends on what type of pepper you use. If you like it spicer, use some jalepenos. I used sweet peppers and chilies so it is very mild (I’m a super-sissy when it comes to spicy food).

      Reply
  2. Jessica

    September 10, 2013 at 4:41 pm

    also could ya guess about how many pounds of tomatoes you used to get the 10 cups? and skins left on?

    Reply
    • Shaye Elliott

      September 10, 2013 at 9:44 pm

      Yep, skins left on. I wish I would have measured the poundage… I would guess about ten? ish?

      Reply
  3. Jennifer

    September 10, 2013 at 9:16 pm

    Did you do all the chopping by hand? It’s very fine. And how do you get all of this stuff done? I only sleep 6 hours a night and it’s all I can do to make 4 meals a day, do dishes, and keep up with laundry. You blog, and can every day….I only have one more child than you do. What gives?

    Reply
    • Shaye Elliott

      September 10, 2013 at 9:44 pm

      I don’t know! I’m a crazy person, perhaps! Also, I did the chopping with a food processor. Much, much, faster.

      Reply
  4. Emilie

    September 11, 2013 at 12:38 pm

    Looks wonderful! I will be making mine this weekend! Approximately how many pints did you end up with? (I can weigh my tomatoes and let you know what I come up with for the 10 cups!)

    Reply
    • Shaye Elliott

      September 11, 2013 at 4:02 pm

      I used a hodge-podge of jar sizes… I would guess around ten or so?

      Reply
  5. Charla Atha

    September 29, 2013 at 1:32 pm

    Looks very similar to how I make salsa – except I add 1-2 cans of black beans (rinsed and drained well) and also a can of sweet corn (drained). Gives it a wonderful flavor!

    Reply
  6. Sloane

    June 12, 2014 at 9:41 pm

    Could a person ferment this salsa if desired? Do you have a certain recipe for fermenting salsa?

    Reply
  7. Heather L

    August 17, 2014 at 9:54 pm

    I saw your post at 2am after canning tomatoes and I was planning on making salsa. Well I went on to make 8 batches because this is soooooooooo good. It is literally the best salsa I have ever had. The only change I made was reducing the vinegar to 1/4 cup. Thanks for making my year. Wishing you all the best with your new addition.

    Reply
  8. shelby

    September 21, 2014 at 4:40 pm

    Just a heads up– you never say what to do with the onion! I’m guessing they go in at Step 3?

    Reply
  9. Tracey

    June 18, 2015 at 10:22 pm

    THANK YOU!! Was just thinking that THIS is the year to can my salsa so my boys can have fresh salsa all winter long! 🙂

    Reply
  10. Rhonda

    August 9, 2020 at 12:56 pm

    Hands down this is the best SALSA I have ever made!! I substituted 1 pablano, 1 roasted red bell pepper, 1 jalapeno with seeds, and 8 long cayenne with seeds. It was spicy and we loved it. It is so beautiful in the jar. Thanks for your recipe.

    Reply
    • Rhonda

      August 9, 2020 at 12:58 pm

      5 stars
      I forgot to rate your recipe. It was a 5 STAR for sure!

      Reply
  11. Brandy

    September 6, 2022 at 3:33 pm

    Could you ferment this salsa recipe?

    Reply
  12. Denise

    September 7, 2022 at 9:50 am

    About how many pounds is equal to the amounts required for this recipe? If I don’t have enough tomatoes, can i go ahead and roast, peel & measure my tomatoes and refrigerate them for 2-3 days until I have the correct quantity needed? Otherwise the tomatoes I currently have may over ripen..thanks!!

    Reply
  13. Kelly Bruns

    September 23, 2023 at 8:46 pm

    I made this salsa for the first time last week. I loved the taste of the roasted tomatoes and the consistency of the salsa, however once I mixed it all up I realized it had a strong vinegar taste to it. Is it safe to use citric acid instead of vinegar (or lemon juice) when canning this salsa recipe?

    Reply

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