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Roasted Salsa for Canning

Roasting your vegetables brings out even more flavor in this salsa recipe.


  • 1 poblano pepper cut in half remove the seeds and ribs, if you’re concerned about heat
  • 1 jalapeno pepper cut in half (remove the seeds and ribs, if you’re concerned about heat)
  • 2-3 cloves garlic peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons roughly chopped cilantro
  • 1/2 cup chopped red onion
  • 2 to 3 tablespoons lime juice sea salt to taste


  • Preheat the oven to 425. Line a baking sheet with aluminum foil and set aside.In a large bowl, toss the tomatoes, peppers, and garlic with the oil, salt, and pepper. Transfer the oiled vegetables to the prepared baking sheet and spread them into a single layer. Roast the vegetables for 20 minutes.
    At this point, start checking every 5 minutes and removing any vegetables that appear browned and softened (for me, this was the garlic first, then the peppers and finally the tomatoes). Once all the vegetables have roasted, allow them to cool slightly.
  • Transfer the slightly cooled vegetables to a food processor, fitted with a metal blade. Add the cilantro, red onion and 2 tablespoons of the lime juice. Pulse about a dozen times, to achieve the texture of a chunky puree. If the salsa is too thick, add more lime juice. Salt to taste (this is very important; add a little bit, try it and repeat as necessary). Either serve immediately or cover the salsa and refrigerate it, serving it cold.
  • Can as usual in a water bath canner or a steam canner for 20 minutes for quarts.  One of the very best websites I've found for instructions on canning is over at  PickYourOwn.net.