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Flavorful Fire-Roasted Tomato Salsa Recipe Perfect for Easy Canning

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This fire-roasted tomato salsa captures smoky, tangy, and fresh flavors, perfect for canning and enjoying year-round. The smoky char and fresh ingredients create a bold, addictive salsa that is easy to make and ideal for preserving summer tomatoes.

Ingredients

Scale
  • 10 cups (about 5 pounds) Roma or plum tomatoes
  • 2 medium yellow onions, chopped
  • 2–3 jalapeño peppers, seeded for less heat
  • 4–5 garlic cloves, minced
  • ½ cup fresh cilantro, chopped
  • Juice of 2 limes
  • ½ cup white vinegar
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon sugar

Instructions

  1. Preheat your grill or fire pit to medium-high heat, aiming for a steady flame with glowing embers (about 15 minutes).
  2. Place whole tomatoes directly on the grill grates. Let them char and blister, turning occasionally for 10-15 minutes until skin is blackened and flesh softens.
  3. Halve and seed the jalapeños, then roast alongside tomatoes until skins blister and onions soften, about 8-10 minutes.
  4. Transfer roasted vegetables to a bowl and cover with a clean towel for 10 minutes to steam and loosen skins.
  5. Peel skins from tomatoes and peppers; some charred bits can remain for flavor.
  6. Roughly chop peeled tomatoes, peppers, and onions. Place in a large bowl and add minced garlic, chopped cilantro, lime juice, vinegar, salt, and sugar.
  7. For chunky salsa, stir well with a spoon; for smoother texture, pulse a few times in a food processor without over-blending.
  8. Pour mixture into a large pot and simmer over medium heat, stirring frequently for 15 minutes to meld flavors and ensure safe acidity.
  9. Sterilize canning jars and lids by boiling for 10 minutes and keep hot until filling.
  10. Using a funnel, ladle hot salsa into jars leaving ½ inch headspace. Wipe rims clean, apply lids, and screw bands fingertip-tight.
  11. Process jars in a boiling water bath for 15 minutes.
  12. Remove jars with a jar lifter and place on a towel to cool. After 24 hours, check seals (lids should not flex). Store in a cool, dark place for up to 12 months.

Notes

Peeling tomatoes after steaming under a towel makes it easier. Do not over-blend salsa to avoid watery texture. Simmer salsa before canning to meld flavors and ensure acidity. Test jar seals after 24 hours. Store unopened jars in a cool, dark place up to 12 months; refrigerate after opening and consume within 2 weeks. For less heat, remove seeds from peppers or substitute milder peppers. Adding chipotle in adobo adds smoky heat. Use organic tomatoes for best canning results.

Nutrition

Keywords: fire-roasted tomato salsa, salsa recipe, canning salsa, homemade salsa, smoky salsa, easy salsa, garden tomatoes, fire-roasted salsa

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