I love this salsa recipe! This is the second year of making roasted salsa. The roasting of the tomatoes gives a deep smoky flavor all throughout. This is salsa recipe is one where you can customize it by how spicy you like it. I tend to do a medium heat, my husband prefers hotter. If you are canning this recipe, please use less fresh herbs and garlic as it will turn bitter the longer it sets.
Blending all the ingredients in the food processor .
Salsa Roja Canning Recipe
16 full size tomatoes
10-15 peppers, We used a mix of Serrano, Jalopeno, Redhots, sweet red, yellow, and orange
5 cloves of garlic
1-2 Tbsp salt
1-2 bunches cilantro
2-3 Tablespoons Agave Nectar
Halve the tomatoes and onions and lay cut-side up on a grill
Roast till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them
Let it all cool a bit, then run through the food processor with salt and cilantro
Stir it all together.
If you made a smaller batch you can just eat it or you if you made a large batch, follow canning instructions.
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Roasted Salsa Roja Canning Recipe | Lynchburg Mama
Friday 30th of August 2013
[…] Get the FULL recipe at Pixie Dust Savings! […]
Terry My Journey With Candida
Thursday 20th of June 2013
Oh my gosh April. I love salsa and it is one thing I can eat without any problems. I used to grow my own cilantro but this year I never got it planted.