Homemade Salsa Roja Recipe | How to Can Fresh Tomato & Ancho Chile Pepper Salsa

Name: Salsa Roja (Tomato & Ancho Chile Pepper Salsa Canning Recipe)
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 30 min
Ingredients: 12 Lbs Roma Tomatoes (@ 6 ½ Quarts Prepared Tomato Sauce); 10 Onions (Small, Peeled & Quartered) (@ 2 Quarts); 60 Garlic Cloves (minced) (or 2/3 Cup Pre-Minced Garlic); 60 Ancho Chile Peppers; 4 Quarts Boiling Water; 2 ½ Cups Lime Juice; 3 tsp Salt (Canning Salt) - to taste; 1 tsp Black Pepper (Ground) - to taste

Homemade Salsa Roja Recipe | How to Can Fresh Tomato & Ancho Chile Pepper Salsa

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Today we will be going over a Homemade Salsa Roja Recipe as well as How to Can this Fresh Tomato & Ancho Chile Pepper Salsa! Follow along with the Recipe Card & Video below and you’ll see the process for making this Flavorful Salsa or Sauce. This is a Sweet & Smoky Salsa that is Fantastic with Tortilla Chips or can be used in many different dishes as a sauce base. This versatile Salsa makes a Great Addition to your Pantry Shelf!

Roasted Onions & Tomatoes on Baking Pans for the Salsa Roja Recipe — **Roasted Onions & Tomatoes add a Depth of Flavor for the Salsa Roja Recipe**

Homemade Salsa Roja Slow Cooking in a Nesco Roaster Oven — **Roasted Onions & Tomatoes add a Depth of Flavor for the Salsa Roja Recipe**

This Homemade Salsa Roja Recipe is gone over, step by step, In This Video On YouTube. Check it Out By Following The Link Below!

Salsa Roja | Homemade Salsa Roja Recipe | How to Can Salsa | Fresh Tomato & Ancho Chile Pepper Salsa – YouTube

Salsa Roja (Tomato & Ancho Chile Pepper Salsa Canning Recipe)

This Homemade Salsa Roja Recipe, using Fresh Tomatoes & Ancho Chile Peppers, is a Sweet & Smoky Salsa that is Fantastic with Tortilla Chips or can be used in many different dishes as a sauce base. This versatile Salsa makes a Great Addition to your Pantry Shelf!

Prep Time 35 minutes

Cook Time 1 hour 30 minutes

Water Bath Canning Processing Time (min) 25 minutes

Total Time 2 hours 30 minutes

Ingredients

12 Lbs Roma Tomatoes (@ 6 ½ Quarts Prepared Tomato Sauce)
10 Onions (Small, Peeled & Quartered) (@ 2 Quarts)
60 Garlic Cloves (minced) (or 2/3 Cup Pre-Minced Garlic)
60 Ancho Chile Peppers
4 Quarts Boiling Water
2 ½ Cups Lime Juice
3 tsp Salt (Canning Salt) - to taste
1 tsp Black Pepper (Ground) - to taste

Instructions

Core & Quarter Tomatoes, place them skin side down on Rimmed Baking pans.
Peel & Quarter Onions, place them on Rimmed Baking Pans.
If using Whole Garlic Cloves, place them in an aluminum foil pouch and place that on one of the Rimmed Baking Pan as well.
Bake the Tomatoes, Onions and Garlic Cloves Pouch (if using) at 425 Degrees for 25 min, until the Tomatoes & Onions are starting to char and soften.
Cool the Roasted Tomatoes& Onions in the pans on a Cooling Rack.
Once the Tomatoes are cool enough to touch, peel off the skin and place the Tomatoes in a large Bowl.
Toast the Ancho Chiles on a Hot Griddle/Skillet @ 10-20 sec per side, until the Chiles begin to puff & blister. (This will help bring out the sugars of the peppers and makes a deeper flavor). Do not allow the Chile Peppers to burn, as they will become bitter.
Allow the Toasted Ancho Chile Peppers to cool enough to touch, then remove the stem & seeds. Then Cut or Tear the Ancho Chile Peppers into large pieces & place into a large bowl (Kitchen Shears work well for this).
Cover the Prepared Ancho Chile Pepper Pieces with Boiling Water & let soak 20-30 min to soften.
Strain Out the Softened Ancho Chile Peppers Pieces (reserving the Soaking Liquid).
Place the Ancho Chile Peppers into a Food Processor and Puree until a smooth Paste results; set aside.
Add the Tomatoes, Onions, Garlic and Ancho Chile Peppers into a Nesco Roaster Oven or Large Stockpot.
Use an Immersion Blender (or Food Processor/Blender in batches) to create a smooth Salsa of desired consistency. Stir in the Lime Juice as well as some of the Reserved Soaking Liquid if necessary to achieved desired consistency.
Cover & bring the Salsa Roja Mixture slowly to a boil.
Continue to cook at 250-325 Degrees until desired thickness. This may take @ 1 1/2 hours; checking every 30 min & stirring frequently to prevent sticking or scorching.
Once the Salsa Roja is to the desired appearance, thickness & consistency, add Salt & Pepper to taste.
Ladle Salsa Roja into warm canning jars (Pint & Half-Pint work well) leaving a ½” headspace.
Remove Air Bubbles from the Salsa by slowing sliding a bubble removing tool along the sides & middle of the Salsa. Wipe rims & side threads of the jars and place lid/ring on each jar, finger tightening the ring.
Place jars into Water Bath Canner for processing, making sure water covers the jars by an inch or two. The minimum processing time is 25 min; add time as necessary based on your altitude.
Once processing is complete, let the jars sit in the water bath canner for about 5 minutes, then transfer to a towel/dish drying mat for 12-24 hours for cooling and sealing. Listen for the pings as they seal!
After 12-24 hours, you can remove the rings, making sure the jars all sealed, label jars and place in a cool, dry place for storage. 50-70 degrees is optimal.
If any jars did not seal, place them in the refrigerator for enjoying now!
Enjoy this Versatile Salsa as a Condiment or Sauce Base in your Favorite Mexican or Spanish Dish!

This Salsa Roja is Water Bath Canned & you’ll see Step-by-Step how to Can your Homemade Salsa in the Video above!

This Is A tasty way to Use Tomatoes in A Great Homemade Salsa Roja for a Sauce or Condiment. The combination of flavors in this recipe, & the slow cooking of the Tomatoes & Chile Peppers, result in a Sweet & Smoky Salsa!

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