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Step 6Roast Salsa
Roast Salsa at 300 degrees for 2-3 hours or until vegetables are cooked down.
Place roasted salsa in a food processor and mix with a couple quick pulses until a chunky suace forms a salsa consistency.
At this point, I usually always add the juice of 2-3 limes for flavor and to increase the acidity level to make it safe for canning. You can also add a couple of tablespoons of apple cider vinegar.
Taste your salsa and add any extra seasonings to get it be just how you like it. A little more salt? Maybe some more chilli or hot sauce? Or perhaps a bit of sugar?
Your salsa is done. Now its time to can it!
Place roasted salsa in a food processor and mix with a couple quick pulses until a chunky suace forms a salsa consistency.
At this point, I usually always add the juice of 2-3 limes for flavor and to increase the acidity level to make it safe for canning. You can also add a couple of tablespoons of apple cider vinegar.
Taste your salsa and add any extra seasonings to get it be just how you like it. A little more salt? Maybe some more chilli or hot sauce? Or perhaps a bit of sugar?
Your salsa is done. Now its time to can it!
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