This roasted jalapeno salsa recipe makes around 3 cups so you will want to quadruple it if you want to can it.
1 1/2lbsripe tomatoes10 medium Roma tomatoes
1-3jalapenosstemed (we like 1 or 2)
1/2 onion small white, sliced 1/4 in thick
1/4cupwateractually, I've never used this
1/3cupchopped fresh cilantroloosely packed
1 1/2teaspooncider vinegar
Broil tomatoes and jalapenos for about 6 min. or until darkly roasted.Blackened spots or splitting skin is good.
Use a pair of tongs to turn over & broil for another 6 min on the other side. You want them to be cooked through as well as charred.
Turn the oven down to 425.
Lay onion rings and garlic on pan and roast until onions are browned and wilted & garlic is soft (15 min).
Cool to room temp.
Remove peels (especially if you are going to can them), and cut out cores. At this point I like to squeeze all of the extra juice into another bowl. You can always add it again later.
In a food processor, pulse the jalapenos (no need to peel these), with the onion and garlic until desired texture. My husband likes everything blended, but you may want a coarser chop. Whatever you like is good. You may need to add a small amount of tomato juice or water to get a good pulse.
Scoop into a big bowl.
Then coarsely chop or puree tomatoes in the same food processor.
Add them to the bowl.
Add water or reserved tomato juice if the salsa is too thick.
Stir in the cilantro.
Season with salt and vinegar. Taste & adjust seasoning.
If canning, fill hot jars with hot salsa, lid, and process in a water or steam bath for 10 min.
refrigerate salsa in a jar with a lid for a week, or can it for 12-18 months
Roasted Jalapeno Salsa
Amount Per Serving (2 Tablespoons)
Calories 11Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 386IU8%
Vitamin C 7mg8%
* Percent Daily Values are based on a 2000 calorie diet.