Canning Tomatoes: Roasted Salsa

Step 6: Roast 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!