This Roasted Poblano Salsa from The Prairie Homestead is the perfect use of those late summer tomatoes and peppers. Preserving a couple of jars of this salsa is great to enjoy throughout the fall and winter.
10 cups chopped and seeded tomatoes
5 cups roasted poblano peppers
5 cups chopped red or yellow onions
4 cloves garlic, minced
¼ cup fresh chopped cilantro
3 tsp fine sea salt
1 cup apple cider vinegar
1 tsp cumin
1 tsp dried oregano
1 tsp brown sugar
Combine all ingredients in a stockpot and bring to a boil. Simmer for 10-15 minutes, stirring occasionally. I like to taste and adjust the salt and seasonings as needed. If you like less chunky salsa, you can use an immersion blender in the pot to blend it up.
To Can This Salsa: Ladle the salsa into hot, sterilized jars, leaving 1/4″ headspace. Affix the lids and rings and process for 15 minutes in a water bath canner. (Adjust times accordingly if you live at higher altitudes.)
How to Roast Chili Peppers:
Select only fresh, firm peppers for canning, as limp ones will yield less than desirable results. Wash the peppers, then place in a single layer on a baking sheet and broil for 5-10 minutes to blister the skins. Flip over once to ensure they char on both sides. (It’s important to blister them as evenly as you can, otherwise it’s very difficult to get the skins to come off.)
Remove the charred peppers and place into a Ziploc bag and seal tightly. Allow them to sit for 10 minutes, then remove the peppers from the bag and rub off as much of the peel/skin as possible.