Roasted Salsa Roja – Step-by-Step Canning Recipe

🔥 Roasted Salsa Roja

Fire-Roasted Flavor – Perfect for Canning!

"60lbs of prep work turned into 45 jars of Pico de gallo" 🍅🌶️

⏱️ 1.5 Hours

🔥 Fire-Roasted

🥫 6-8 Pints

⭐ Smoky & Bold

⭐ Perfect for Canning!

📌 In This Guide

• Introduction
• Ingredients
• Step-by-Step Instructions
• Canning Instructions
• Pro Tips
• FAQ

🔥 The Smoky Salsa

Roasted salsa roja is the ultimate pantry staple. Fire-roasted tomatoes, chiles, and garlic come together for a smoky, bold flavor that's perfect for tacos, burritos, or just dipping chips. This canning recipe gives you a taste of summer all year long.

📦 Ingredients

For Roasted Salsa Roja

• 🍅 10 lbs Roma tomatoes – Fire-roasted or regular
• 🌶️ 2-3 dried chiles – Ancho or guajillo
• 🌶️ 2-3 jalapeños – Fresh, for heat
• 🧅 2 large onions – Quartered
• 🧄 8 cloves garlic – Peeled
• 🍋 ¼ cup lime juice – Freshly squeezed
• 🧂 1 tablespoon salt
• 🌿 1 teaspoon cumin
• 🌿 ½ cup fresh cilantro – Chopped

📝 Step-by-Step Instructions

Step 1

Roast the Vegetables

Preheat broiler. Place tomatoes, onions, and garlic on a baking sheet. Broil until charred, turning once. Remove skins from tomatoes.

Step 2

Toast the Chiles

In a dry pan over medium heat, toast dried chiles for 1-2 minutes per side. Rehydrate in hot water for 10 minutes.

Step 3

Blend

In a blender, combine roasted vegetables, chiles, jalapeños, lime juice, salt, and cumin. Blend until smooth.

Step 4

Cook the Salsa

Transfer to a large pot and bring to a simmer. Cook for 15-20 minutes, stirring occasionally.

Step 5

Add Cilantro

Stir in fresh cilantro and adjust seasoning.

Step 6

Can or Serve

Ladle hot salsa into sterilized jars (½" headspace) and process in a water bath for 15 minutes. Or refrigerate for immediate use.

🥫 Canning Instructions

1. Prepare jars – Sterilize pint jars. Keep them warm.
2. Fill jars – Ladle hot salsa into jars, leaving ½ inch headspace.
3. Remove air bubbles – Run a clean knife around the inside of each jar.
4. Wipe rims – Clean jar rims with a damp cloth.
5. Apply lids – Place lids and bands on jars. Tighten fingertip-tight.
6. Process – Water bath process for 15 minutes (adjust for altitude).
7. Cool – Remove jars and cool for 12-24 hours. Check seals.

📄 Roasted Salsa Roja – Full Recipe

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║              ROASTED SALSA ROJA                                      ║
║           Fire-Roasted Flavor – Perfect for Canning!                ║
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INGREDIENTS:
- 10 lbs Roma tomatoes
- 2-3 dried chiles (ancho/guajillo)
- 2-3 jalapeños
- 2 large onions
- 8 cloves garlic
- ¼ cup lime juice
- 1 tbsp salt
- 1 tsp cumin
- ½ cup fresh cilantro

INSTRUCTIONS:
1. Broil tomatoes, onions, garlic until charred
2. Toast chiles, rehydrate
3. Blend all ingredients until smooth
4. Simmer 15-20 minutes
5. Add cilantro, adjust seasoning
6. Can or refrigerate

"60lbs of prep work turned into 45 jars 
of Pico de gallo" 🍅🌶️
    

💡 Pro Tips

• 🔥 Char well – The char adds smoky depth
• 🌶️ Adjust heat – Use more or fewer jalapeños
• 🧄 Fresh garlic – Essential for authentic flavor
• 🍋 Acid is key – Lime juice ensures safe canning
• 🏷️ Label jars – Write "Salsa Roja" and the date

❓ Frequently Asked Questions

❓ Can I use canned tomatoes?
Yes, but fresh roasted tomatoes give better flavor.

❓ How long does canned salsa last?
12-18 months in a cool, dark place.

❓ Why add cumin?
Cumin adds a warm, earthy note that complements the smokiness.

❓ Can I freeze this salsa?
Yes, but canning is better for texture.

© HeritageKeepers — Roasted Salsa Roja | Fire-Roasted Flavor 🔥