Recipe: https://rootsandrefuge.com/roasted-tomato-salsa/
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40 Comments
Love this salsa recipe I also make your bread recipe very easy and delicious
Jess…as for preservation, dont forget my favorite method for salsa: fermentation! Its a game changer…soooo delicious.
I started making this a couple of years ago and it has become my family's favorite. I always jar up a quart to eat fresh and can the rest of mine.
❤
The stems of the cilantro has the most flavor and you can add all of the stems in with the leaves to avoid waste if not able to compost it
Hey Jess, I have been making your roasted Salsa since I saw you make in back in Arkansas in 2019. The one you made cilantro heavy. The only difference is I roast my tomatoes and veg on my Traegar smoker. It's a huge hit in our house!
What kind of tomatoes are those gorgeous green topped maters?
I loked for this recipe last month! I guess I was looking on the wrong channel, definitely gonna try it this month😊
Just made 12 pints of salsa with our tomatoes and peppers 🍅 🌶. It's a family favorite. The only difference is I prefer a chunky salsa so don't process everything so much. So good!
I have been making this for 2 years now and everybody absolutely loves it! I have used all different kinds of peppers and it always turns out great. I have never added the honey but I will add it to the next batch. Thank you for this awesome recipe.
We love this salsa. I like my tomatoes chunky, so I process everything but the tomatoes.
My grandson loves it restaurant style, so I make the processed version for him.
I've been making this since I saw it on your roots and refuge channel. Absolutely amazing! Thank you
In my recipe file I have this listed 'Jess's Salsa' (circa 2019) and I make it every year..always with honey. I make multiple batches and it freezes beautifully. Thanks for one of my all time favorite recipes!
Looks delicious. I’m going to try making a batch and then see if it will freeze dry.
I always slice the tomatoes in half before removing the core and processing to make sure there are no worms in each tomato. The tomatoes with worms I toss. That's why I can my own tomatoes, so they are free from worms. Glad you sliced yours too.
Your roasted tomato salsa is very much like mine except I use a blend Hatch chile peppers (Hatch, Chimayo, Nu-Mex 6-4) with some Guajillo and Poblano peppers, that I grow here in my North Arkansas garden. It Is scrumptious but I'm gonna add some honey to the next batch because I'm all about the experiment!
I love roasted tomatoes and i like my salsa chunky so I would definitely modify it for that, but I am definitely going to try this. The left overs in the pans would be going in a marinade for meat or dressing for baked potatoes.
I just harvested my first big tomatoes today! Perfect timing.
This is how I make tomato soup too. Without the jalapenos obviously. 😂 I just puree it and add heavy cream. Yum! Made a big batch of salsa yesterday this way. Thanks for sharing this over the years! I love it that you can this! Do you add extra acid? I am hoping you say no. 😂 I do not normally like canned salsa because the acidity is so high!
Exactly how I make my salsa! I grill the tomatoes, onions, garlic and peppers so I do not heat the house up and it really brings out the flavor in all of it. Salt and lime is a must! I have never added honey but might try it!
Jess, Have you read the book Salt, fat, Acid, Heat by Samin Nosrat?
I look forward to your videos!
LATE SEASON TOMATOES?! I just harvested my firat ripe tomato today. Lol.
Hello
Hey Jess, I have never done the roasting part with salsa and I have made enuf salsa to fill a semi truck tanker. I will be trying this this week. I like to chunk the tomatoes and don't put the tomatoes in the blender or food processor. I put onion, garlic, peppers and others together in food processor and pulse a few times I like the diced feel of salsa. This year I did and the Cherokee Purple tomato about 1/3 of the tomato and wow that made a giant difference. The next one without it was missing the Cherokee Purple tomato. I like to add cumin, paprika and oregano to the mix. Lime juice S&P. I always try to peel the peppers and tomatoes but only what comes off willingly the hard ones I just skip it.
I add sugar to the tomato sauce, spaghetti sauce and salsa and it all woks the same. Thank you for this recipe I am excited. God bless y'all, Steven
I add honey to everything! Spaghetti sauce, steak, chicken, especially when I am making something with a little extra kick! Thanks so much for this recipe, can't wait to try it with all our tomatoes coming in!
I would add small diced fresh tomatoes, cilantro, onions and a couple of jalapeños after the blend to make it a chunky salsa.
The end of tomato season for Jess, and this😊 week I harvested my first ripe tomato! I’m in Maine so not unusual, but about a week later than normal.
Yummy looking! I’ll try roasting the tomatoes next time I make salsa. I just blended a batch of tumbler tomatoes for salsa but the recipe I used didn’t have onions & I missed that good flavour. Thanks for sharing 🤗🇨🇦
I agree about honey and depth of flavour. I use a tiny bit of honey in my pesto for that reason. It is too little to get the honey flavour, but I miss something when it isn't there. It kind of makes the flavour of the cheese, nuts and garlic come together in a beautiful way.
I made this last year and my family said it was the best salsa they had ever had!
That Salsa is really a hit in the familly. Watched and learned doing it the first time you showed us back in 2019.❤
I know you you said we should do our own research on bath water canning recipes, but i would like to know what is your process. (Bath canning or pressure can it ) and for how long. I understand this is what You do and not recommend necessarily based on canning "rules". Thank you so much 😊
Going to freeze some up today😊
I used this recipe 2 years ago and somehow I screwed it up completely. My salsa was completely inedible.
Not sure what I did wrong and I haven't attempted since due to life circumstances and a lack of a working oven. I do love a good roasted salsa recipe though!
I've adapted this recipe, and it's how I process all my tomatoes. I roast them and puree them and freeze them. Some I do italian style with garlic, onions, herbs, and a little balsamic vinegar. Some I do chili style and add garlic, onions and peppers. Sometimes I just do tomatoes only. It's fantastic and so easy!!
Thank you for sharing 😊I’m gonna try this!
Jess, I’m desperate for a great pear/fig preserve recipe. Please help!😊
Jess, question from Europe: you do eat this salsa cold with totilla chips, right? This is not meant to be eaten hot on pasta?! Any other use for that salsa? AND could you show a tomatillo salsa recipe. I seem to get a good harvest this year and do not know how to best preserve them. Dankeschön 😊
I LOVE this recipe!! I’ve used ever since the first time trying homemade salsa. 💚💚 thank you!
I've gotten lazy with my salsa-making. Instead of batching it through a food processor, I toss everything into a giant bowl in inch-ish chunks…then hit it with a stick blender. You have to keep the blender handy as you jar it up so that you can hit any last chunks you find that escaped the initial blending, but you can do the entire bowl reasonably well all at once. Saves time – and means you don't have a food processor to clean up.