It’s salsa time! Taco salads, burrito bowls, and tacos regularly make an appearance on our dinner table year-round. It is just so easy to season some leftover protein or cook up a batch of beans or lentils, combine it with a whole mess of veggies and some avocado, and call it dinner. Just add rice for burrito bowls, tortillas for tacos or a base of lettuce for salads, and you’re ready to go.
Needless to say, we go through a lot of salsa in our house. Corn salsa (made using the recipe from Put ‘Em Up) is a go-to for taco salads, but I’ve been hunting for a great tomato salsa recipe for bowls and tacos. The one I tried last year was fine, but not a stand-out favorite by any means.
This summer, I took a base recipe from Canning for a New Generation, cut way back on the jalapeño chiles and onions, and bumped up the amount of garlic. And by “bumped up,” I mean, “increased by 150%.” We like our roasted garlic around here! The result is a mild salsa that is well-rounded and super-flavorful. I’ll definitely be making this one again and again.
Salsa can be a tricky recipe to safely can because it is full of low-acid ingredients. You can typically swap one type of pepper for another, as long as the total weight stays the same. So if you want to make this spicier, you can decrease the amount of bell pepper and increase the jalapeños, as long as you have 8 ounces or less of peppers total. But really, this salsa has so much flavor and a little kick from all the garlic, so I personally don’t think it is necessary to change up the peppers!
- 5 pounds tomatoes, halved and cores removed
- 4 ounces jalapeño peppers, seeded and halved lengthwise
- 4 ounces bell pepper, cut into 1” wide slices
- 5 ounces garlic, peeled
- 1 pound onions, peeled and quartered
- 1/2 cup cider vinegar
- 1 tablespoon salt
- 2 tablespoons sugar
- Prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot and to bring the water to a boil.
- Spread the tomatoes in a single layer on a baking sheet, cut-side down. Turn the broiler to High and broil for 10 minutes, or until the skins are blistered and blackened.
- Spread the chiles, peppers, garlic and onions on a second baking sheet and broil until blackened, about 4-5 minutes.
- Pull off the tomato skins, keeping only the charred pieces. Discard the rest of the skins.
- In 3 batches, pulse the vegetables in a food processor or blender until coarsely chopped.
- Boil the chopped vegetables with the vinegar, salt and sugar for 5 minutes.
- Fill the jars up to 1/2” below the rim. Use a clean towel to wipe any salsa off the rims, then top each jar with a lid and a tightened ring.
- Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 40 minutes. Take the lid off the canning pot and turn off the heat, and allow the jars to rest for 5 minutes.
- Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.
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