Smoky Roasted Salsa

This smoky roasted salsa is full of traditional Mexican flavors, and a little something extra to make that smoky flavor shine through. This definitely isn’t your traditional jarred store bought salsa!!

Dish Count :: 1 Roasting Pan, 1 Food Processor or Blender, Twelve 8 ounce canning jars with lids and rings, 2 large stock pots.

There are three things that make me impossibly giddy. Huck’s soft ears. Buying a new cast iron pan (sorry, Ben.), and cracking open a new jar of homemade canned treats. Canning has become a part of my summer routine, with the staples of pickles and jams being at the forefront of my efforts. It’s comforting, and repetitive (in a good way!), and it takes time. When you bestow a jar of homemade canned goods, like salsa, on someone else, like all good canners must, it means something extra special.  Your time and love is sealed up in every little jar. I know, eye roll inducing, hippy BS and all that – but it’s true!! Ask any canner and they will say the same thing.

So today’s post about salsa means even more to me, because this recipe is from my friend Rebecca’s new cookbook – Not Your Mama’s Canning Book! You know how I said that giving a jar of canned salsa is your love sealed up in a jar? This book is all that and MORE!! It’s all of her knowledge, love and hard work in bound up pages, waiting to inspire you to a new adventure as soon as you crack the pages.

And, I’m giving away a copy plus a few little canning extras to get you started!! Get the details for this smoky salsa recipe below!

I’ve known Rebecca for years now, but we recently got to spend some overdue quality time together in Utah. Her spirit, and vivacity and zest for laughter and life is just unmatched and getting to sit with her and flip through the pages of her book was just thrilling for me. Homesteading girl crush – right here! We talked chickens, cooking, booking, and canning ’til the proverbial cows came home. And it’s so reassuring to me that with Ben’s and my dream of having a small piece of land for our own homesteading adventures is tangible – and Rebecca absolutely encourages it. She’s my cheering squad.

As I flipped through the book I couldn’t help but tag every other recipe as the one I would showcase. But it came down to this Smoky Roasted Salsa as the winner. And I couldn’t be more pleased with my choice. We have gone through two jars in a matter of days, and if you’re a chipotle lover this recipe is definitely for you!

More Salsa Recipes

5 Minute Garden Salsa

Pineapple Black Bean Salsa

Smoky and Spicy Mexican Red Beer

Smoky Roasted Salsa

• Author: Country Cleaver
• Prep Time: 1 Hour
• Cook Time: 1 Hour
• Total Time: 2 hours
• Yield: 12 Half Pints 1x
• Category: Condiment
• Method: Canned
• Cuisine: Mexican
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

This smoky roasted salsa is full of traditional Mexican flavors, and a little something extra to make that smoky flavor shine through. This definitely isn’t your traditional jarred store bought salsa!!

---

Ingredients

Scale 1x2x3x

• 12 Dried Chipotle Chiles, stems and seeds removed
• 12 dried Guajillo Peppers, stems and seeds removed *or Dried California Peppers*
• 2 cups Boiling Water
• 2 Onions, medium sized, quartered
• 1 head Garlic, separated into Cloves, but not peeled
• 2 pounds Plum or Roma Tomatoes
• 2 pounds Tomatillos, husks removed and rinsed
• 1 cup Lime Juice *the lime concentrate is fine*
• 1 Tbsp Honey, Agave, or Raw Sugar
• 1 1/2 tsp Kosher Salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Use a damp paper towel to wipe the dried chiles clean before toasting. This will help reduce any dust clinging to the outside of the chiles. In a heavy, dry skillet, toast the chiles in batches until pliable.
2. Place them in a stainless steel or glass bowl, pour the boiling water over the chiles and weigh down with a plate or weight. Let soak for 20 minutes.
3. Meanwhile, place the onions, garlic, tomatoes, and tomatillos on a half sheet pan under the broiler, turning them occasionally until blistered all over and blackened in places.
4. Transfer the tomatillos to a blender or food processor, pulse until smooth and add into one of the large stockpots.
5. Transfer the onion, and peeled garlic to a cutting board. Leave the tomatoes in the pan and cover with a second inverted pan, or plastic wrap until cool.
6. While the tomatoes cool, peel and roughly chop the onions and garlic. Use care when handling and cutting the roasted onions and garlic. They stay hot on the inside far longer than you might think, and they are a little slippery. You don’t have to have perfectly cut onions and garlic since they will pulsed in the food processor.
7. Add them to the blender or food processor and pulse until finely chopped or smooth. Add to the stock pot with the tomatillos.
8. Add the soaked chiles and the soaking liquid to the food processor. Blend until smooth. Add to the stock pot.
9. Turn your attention to the tomatoes. The skins should peel easily from the tomatoes. Discard the skins and add the tomatoes and the juice to the blender. Pulse until the tomatoes are your desired texture. You can make it as chunky or smooth as you like.
10. To the stockpot with the tomatoes, and chiles, add in the lime juice, honey, sugar, or agave and salt. Bring the mixture to a boil, stirring frequently to prevent scorching.
11. Lower the heat to medium and simmer for 15 minutes, or until thickened like ketchup. Lade into prepared pint or half-pint jars within 1/2″ of the top rim of the jar. Fix jars in place and tighten.
12. Transfer to a boiling water canning bath and ensure the jars are covered with 2″ of water. Bring the water a full rolling boil, and process for 15 minutes. Transfer to a towels on the counter and allow to cool completely.

---

Notes

Recipe from Rebecca Lindamood’s book Not Your Mama’s Canning Cookbook

Keywords: canning, salsa, tomatoes, tomato, salsa, chipotle, preserving, homemade