Charred Tomato and Chile Salsa is from the book Canning for a New Generation by Liana Krissoff and is probably my most popular canned item. It is so easy to prepare as well. I always have to make several batches of this salsa just to ensure that I have enough salsa to last the year. I give it away as gifts, to people who ask for it, and use it constantly at dinner parties. It’s always a big hit.
It has 10 jalapenos but don’t let that scare you. The salsa isn’t inedible for the non-spicy crowd. I enjoy this salsa because it’s extremely flavorful and has enough of a bite to make you notice the chilis. It’s a restaurant style salsa that is mellow enough for the non-spicy crowd but spicy enough to make the hot heads happy. The sugar adds a hint of sweetness and the jalapeno adds the punch afterwards.
I roast all the tomatoes, chilis, onions, and garlic together in two pans and whip them up in my processor. It’s incredibly easy and quick to make and is a great introduction to start your canning obsession…it sure did to me!
Charred Chile Salsa
Yield: 5 pints
12 cloves garlic
3 small onions
½ c cider vinegar
1 T Kosher Salt
2 T Sugar
- Preheat oven to 500F
- Prepare work area according to “Kitchen Tactics: Boiling Water Bath Canning”
- Cut tomatoes in half and quarter onions. Add the tomatoes, onions, jalapenos, and garlic to two rimmed baking sheets. Roast at 500F until Blistered and black
- Once done roasting, let cool for about 20-30 minutes. In batches, process everything in your processor and add to a large stock pot.
- Add the cider vinegar, salt, and sugar.
- Bring to a boil and boil for 5 minutes
- BWB for 40 minutes