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

5lbs Tomatoes

10 Jalapenos

12 cloves garlic

3 small onions

½ c cider vinegar

1 T Kosher Salt

2 T Sugar

  1. Preheat oven to 500F
  2. Prepare work area according to “Kitchen Tactics:  Boiling Water Bath Canning”
  3. 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
  4. Once done roasting, let cool for about 20-30 minutes.  In batches, process everything in your processor and add to a large stock pot.
  5. Add the cider vinegar, salt, and sugar.
  6. Bring to a boil and boil for 5 minutes
  7. BWB for 40 minutes

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