Roasted Tomato Guajillo Salsa Recipe | How to Can Fresh Tomato & Guajillo Chile Pepper Salsa

Name: Roasted Tomato Guajillo Salsa (Tomato & Guajillo Chile Pepper Salsa Canning Recipe)
Prep time: 30 min
Cook time: 2 h
Total time: 3 h
Ingredients: 20 Lbs Roma Tomatoes (@ 8 Quarts Prepared Tomato Sauce); 10 Onions (Medium, Peeled & Quartered) (@ 3 Quarts); 40 Garlic Cloves (minced) (or ½ Cup Pre-Minced Garlic); 120 Guajillo Chile Peppers; 4 Quarts Boiling Water; 1 ¼ Cups Apple Cider Vinegar (5% Acidity); 4 Tbl Cumin; 2 Tbl Oregano; 4 tsp Salt (Canning Salt) - to taste; 1 Tbl Red Pepper (Ground or Flakes) Optional

Roasted Tomato Guajillo Salsa Recipe | How to Can Fresh Tomato & Guajillo Chile Pepper Salsa

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Today we will be going over a Homemade Roasted Tomato Guajillo Salsa Recipe as well as How to Can this Fresh Tomato & Guajillo 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 Smoky & Slightly Spicy 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 Roasted Tomato Guajillo Salsa Recipe — **Roasted Onions & Tomatoes add a Depth of Flavor for the Roasted Tomato Guajillo Salsa Recipe**

Dried Guajillo Chile Peppers in a Large Stainless Steel Bowl for the Roasted Tomato Guajillo Salsa Recipe — **Roasted Onions & Tomatoes add a Depth of Flavor for the Roasted Tomato Guajillo Salsa Recipe**

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

Roasted Tomato Guajillo Salsa | How to Can Homemade Salsa | Tomato & Guajillo Chile Pepper Salsa – YouTube

Roasted Tomato Guajillo Salsa (Tomato & Guajillo Chile Pepper Salsa Canning Recipe)

This Homemade Tomato Guajillo Salsa is a Medium Spicy & 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 30 minutes

Cook Time 2 hours

Water Bath Canning Processing Time (min) 30 minutes

Total Time 3 hours

Ingredients

20 Lbs Roma Tomatoes (@ 8 Quarts Prepared Tomato Sauce)
10 Onions (Medium, Peeled & Quartered) (@ 3 Quarts)
40 Garlic Cloves (minced) (or ½ Cup Pre-Minced Garlic)
120 Guajillo Chile Peppers
4 Quarts Boiling Water
1 ¼ Cups Apple Cider Vinegar (5% Acidity)
4 Tbl Cumin
2 Tbl Oregano
4 tsp Salt (Canning Salt) - to taste
1 Tbl Red Pepper (Ground or Flakes) [Optional]

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 Guajillo 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 Guajillo Chiles to cool enough to touch, then remove the stem & seeds. Then Cut or Tear the Guajillo Chile Peppers into large pieces & place into a large bowl (Kitchen Shears work well for this).
Cover the Prepared Guajillo Chile Pepper Pieces with Boiling Water & let soak 20-30 min to soften.
Strain Out the Softened Guajillo Chile Pepper Pieces (reserving the Soaking Liquid).
Place the Guajillo Chile Peppers into a Food Processor and Puree until a smooth Paste results; set aside.
Add the Tomatoes, Onions, Garlic and Guajillo 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 Apple Cider Vinegar as well as some of the Reserved Soaking Liquid if necessary to achieved desired consistency.
Stir in the Cumin, Oregano & Red Pepper Flakes (if using).
Cover & bring the Salsa Roja Mixture slowly to a boil.
Continue to cook at 250-325 Degrees until desired thickness. This may take @ 2 hours; checking every 30 min & stirring frequently to prevent sticking or scorching.
Once the Roasted Tomato Guajillo Salsa is to the desired appearance, thickness & consistency, add Salt & additional Red Pepper Flakes to taste.
Ladle Roasted Tomato Guajillo Salsa into warm canning jars (Pint & Half-Pint work well) leaving a ½” headspace.
Remove 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 30 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 Roasted Tomato Guajillo Salsa 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 Roasted Tomato Guajillo Salsa that can be used for a Sauce or Condiment. The combination of flavors in this recipe, & the slow cooking of the Tomatoes & Guajillo Chile Peppers, result in a Slightly Spicy & Smoky Salsa!

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