Roasted Salsa Roja Canning Recipe

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Roasted Salsa Roja Canning Recipe

I love this salsa recipe! This is the second year of making roasted salsa. The roasting of the tomatoes gives a deep smoky flavor all throughout. This is salsa recipe is one where you can customize it by how spicy you like it.  I tend to do a medium heat, my husband prefers hotter.  If you are canning this recipe, please use less fresh herbs and garlic as it will turn bitter the longer it sets.
Roasting peppers/tomatoes

Blending all the ingredients in the food processor .

Blending all the ingredients in the food processor .

Salsa Roja Canning Recipe
Author: 
Cuisine: Mexican
 
Ingredients
  • 16 full size tomatoes
  • 10-15 peppers, We used a mix of Serrano, Jalopeno, Redhots, sweet red, yellow, and orange
  • 5 cloves of garlic
  • 1-2 Tbsp salt
  • 1-2 bunches cilantro
  • 2-3 Tablespoons Agave Nectar
Instructions
  1. Halve the tomatoes and onions and lay cut-side up on a grill
  2. Roast till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them
  3. Let it all cool a bit, then run through the food processor with salt and cilantro
  4. Stir it all together.
  5. If you made a smaller batch you can just eat it or you if you made a large batch, follow canning instructions.

 

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