Best Mexican Salsa Recipe for Canning
This is honestly the Best Mexican Salsa Recipe for Canning you will find! Featuring fresh, ripe tomatoes, onion, and jalapeño, charred to perfection and mixed with lime, cilantro and salt. You can't go wrong with this easy, simple salsa that can be canned if desired!
Servings:1 cup
Ingredients
- 1 lb roma tomatoes, quartered
- ½ white or brown onion, peeled and quartered
- 1 peeled garlic clove
- 1 jalapeño , seeded
- ½ lime juice, from a fresh lime
- 1 tbsp olive oil
- small handful cilantro
- salt to taste
Instructions
- Toss all of the ingredients except for the cilantro and the salt- including the entire half lime - together on a foil-lined baking sheet. Spread everything out, and make sure the lime is flesh side up.
- Broil the tray on high until everything has a slight char, but make sure nothing, especially the whole garlic clove or onions burn - you will be able to taste it in the final salsa! Keep an eye on everything, turning items over with tongs and removing them from the tray and transferring them into the body of a high powered bullet blender or food processor as they're ready - everything will be ready at different times! The whole process can take from 10-30 minutes, depending on the power of your broiler.
- Once everything is in the blender, add 1/2 tsp of salt and the cilantro. Blitz until smooth, and season to taste with more salt, if needed. Serve immediately or proceed with your favorite canning or preserving method!
Notes
- Use the best, ripest tomatoes you can find. If they're not in season, substitute 1 15 oz can of regular or fire roasted chopped tomatoes. Before you broil your vegetables (using only 1/2 tbsp of olive oil), set the canned tomatoes in a sieve over a bowl to drain off excess water for a better textured salsa. This method will yield 1 1/4 cups of salsa.
- Keep the salsa covered in the fridge for up to 3 days.
Nutrition
Calories: 266 kcal, Carbohydrates: 31 g, Protein: 7 g, Fat: 16 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Sodium: 66 mg, Potassium: 1679 mg, Fiber: 10 g, Sugar: 16 g, Vitamin A: 9687 IU, Vitamin C: 116 mg, Calcium: 133 mg, Iron: 3 mg