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Roasted salsa with a garnish of parsley leaf and sliced jalapeno pepper.

Best Homemade Oven Roasted Salsa Recipe

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You'll get a rich depth of flavor from the charred skins of this oven-roasted salsa. It comes with canning instructions, too!

  • Total Time: 1 hour 10 minutes
  • Yield: 5 pint jars 1x

Ingredients

Units Scale
  • 6 pounds fresh tomatoes, about 13 cut in half
  • 2 green bell peppers, cut in half
  • 4 whole jalapeno peppers without stems, cut in half
  • 1.5 cups chopped onion or 1 large onion, roughly chopped
  • 3 cloves fresh garlic, cut in half
  • .33 cup chopped fresh parsley
  • .25 cups white vinegar
  • .25 cup olive oil
  • 1.5 teaspoon ground cumin
  • 4 teaspoons table salt
  • .5 teaspoon cayenne pepper
  • 3 tablespoons granulated sugar

Instructions

  1. Place half-pint jars, rings, and lids into the dishwasher, washing on the sterilized setting, or boil in a large pot of water for 10 minutes to sterilize on the stovetop.
  2. Preheat oven to 450 ° F.
  3. Place tomatoes, bell peppers, and jalapeno peppers onto a sheet pan lined with parchment paper.
  4. Roast vegetables in the oven for 30 minutes, remove from oven, and cool for 10 minutes.
  5. Pulse the roasted vegetables, onions, and garlic in a food processor until blended, and place them in a large pot.
  6. Add the remaining ingredients to the pot of roasted vegetables and stir to combine.
  7. Bring to a boil over medium heat, then lower heat and simmer uncovered for 10 to 20 minutes or until the desired thickness of the salsa, stirring often.
  8. While the salsa cooks, pour tap water into a large pot to process the filled jars or utilize the same pot used for sterilizing.
  9. Turn the heat on under the pot of water and bring to a boil.
  10. Remove the jars from the dishwasher or pot after they have been sterilized and place them on the countertop.
  11. Wrap a towel around a jar and use the towel as a handle to grip the jar to ladle the cooked salsa into the jar.
  12. Place a knife between the jar and the salsa to release any air bubbles from the jar.
  13. Lay the lids on the jars and screw the rings on well.
  14. Place the jars into the boiling water and leave the jars in the boiling water for 20 minutes to process.
  15. Remove jars to cool on the counter.
  16. Store at room temperature.

Equipment

Notes

  • Use cilantro instead of parsley if you like.
  • Serve this salsa before it's cooked as a pico de Gallo; that's actually what pico is: an uncooked salsa.
  • If the vegetables aren't charred enough for your taste, place them under the broiler for a short time. Be watchful, and do not leave the oven's side because they can burn quickly under the open flame.
  • Author: Louisiana Woman
  • Prep Time: 20 minutes
  • Cook Time: 50
  • Category: Appetizers
  • Method: simmer
  • Cuisine: Mexican

Find it online: https://louisianawomanblog.com/2023/09/15/best-homemade-oven-roasted-salsa-recipe/

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