Roasted Poblano Salsa

By • August 25, 2009 • 19 Comments

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Author Notes: This is a zippy salsa with many levels of flavor. I've been told you can't open a jar without finishing the entire thing. It's great served with chips, but can also be used to make an enchilada-type casserole for a quick dinner. It does require a pressure canner for shelf stable pints, but I've also had success freezing in ziplock bags. I've been working on this recipe for awhile and have never shared it before. Please let me know what you think. - MrsWheelbarrowMrsWheelbarrow

Food52 Review: The roasted poblanos and fresh jalapeno add just the right amount of heat to this salsa. A quick boil brings all the flavors together. MrsWheelbarrow's salsa is a project well worth the chopping and canning. - StephanieA&M

Makes 6-8 pints

  • 8 cups tomatoes, peeled, chopped, and drained (about 15 lbs.)
  • 2.5 cups finely chopped yellow onion
  • 1.5 cups roasted, peeled, seeded poblano peppers
  • 3-5 jalapenos, chopped (depending on personal preference for heat)
  • 6 tablespoons minced garlic
  • 2 teaspoons cracked black pepper
  • 2 teaspoons cumin
  • 2 tablespoons kosher or canning salt
  • 1/3 cup brown sugar
  • 1/3 cup cider vinegar
  • 16 ounces tomato sauce
  • 16 ounces tomato paste (optional)
  • 4 tablespoons fresh cilantro, chopped
  1. In a large (I use a 12 qt) non-reactive stockpot, mix all ingredients.
  2. Bring to a full, rolling boil that cannot be stirred down and boil hard for 10 minutes.
  3. Using standard, safe canning practices (clean, hot jars, one-use lids and rings, etc.) pour into pint jars.
  4. Pressure can at 10 lbs of pressure for 30 minutes.

Tags: gift, spicy

Comments (19) Questions (1)

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Buddhacat

over 1 year ago SKK

For my daughter's night before the wedding sleep over with her bridesmaids, Mom and good women friends I had a taco salad bar. I made your salsa, and didn't can it. Cut the recipe down a little. It was so, so good. I cooked it down, like a tomato paste but not that thick..Made it a day ahead and it was the hit of the party. Can't say enough good things about your recipe! Also have never seen anything like it anywhere.

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over 1 year ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Wonderful story! And I do think my salsa is unique, but the base is a variation on a salsa that's been 'round the web forever

Buddhacat

almost 2 years ago SKK

I have made this before and I am making it again! Delicious.

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almost 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thank you! I'm down to my last jar, so I know it's time to make it again. We easily consume 24 pints each year! I make a less spicy version and use it as an enchilada sauce. Fill and roll the enchiladas with anything - leftover chicken, spinach and cheese, rice and vegetables, beans - line them up in a baking dish. Pour a jar of salsa over the whole thing, add some queso fresco or other fresh cheese and bake at 350 for about 40 min.

Buddhacat

almost 2 years ago SKK

Wow, great idea! Thanks for the recipe for the enchiladas!

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over 2 years ago SuCasa

I want to can salsa without lemon juice, lime juice, vinegar, and/or citric acid. That's not a lot of vinegar you have. You think since it's pressure canned, it could be skipped??

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over 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Possibly. The acidity requirements are reduced when you take the salsa to 241°, so in theory it should be fine without the vinegar. To be certain, if there is a Cooperative Extension office in your County, you might ask them. I have to say, I think the vinegar adds some balance...

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over 3 years ago ajhendr

Is it possible to can this recipe using the boiling-water method? If so, how long would the processing time be? I'm new to canning. Thanks!

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

This recipe would not be safe processed in a boiling water bath, as there's not enough acidity and must be processed at 241°. It's very tasty - try making a partial recipe? It will keep in the fridge for about a month. Or you can freeze it.

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over 3 years ago TheWimpyVegetarian

This looks wonderful. I just saved it to make it. I love anything with roasted poblanos, and really like the flavor combination you have going on here! Congrats on the EP!

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thanks, Suzanne. Wish you lived closer - I'll be making this twice this month at canning classes.

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over 3 years ago TheWimpyVegetarian

Oh rats! I wish I did too! I would love to take one of your canning classes. I've done some, but still consider it largely uncharted territory for me. I'm taking a 1-day class later this month from June Taylor out here in Berkeley which I'm hoping will help.

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

June Taylor? Oh, am I jealous. Officially green green green. Have a great time.

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over 3 years ago TheWimpyVegetarian

Thanks Cathy! I'm actually really excited.

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thanks for the testamonials, Christine & Rivka! Looking forward to making more of this salsa for the larder. Last year, I went through 24 pints!

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over 3 years ago Rivka

maybe we can jar some during our canorama Sunday...

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I was planning on it, actually. :)

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over 3 years ago Rivka

I'm the lucky recipient of a jar of this delicious stuff (Mrs. Wheelbarrow brought it for me when we met up for lunch) and it's truly some of the best home-made salsa I've ever had. The fiancee killed the last of it while I was at work, and I was left only with an empty jar to clean. Thrilled to have this recipe!

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over 3 years ago cheese1227

I"ve had this. It's great!