Stashed Away for Years Salsa
Unlock the bold, smoky flavors of the "Stashed Away for Years Salsa," a jarred delight that transforms simple ingredients into a rich, roasted masterpiece. This homemade salsa combines oven-charred Roma tomatoes, onions, garlic, and jalapeños with the deep, smoky kick of chipotle peppers in adobo sauce. Fresh cilantro, lime juice, and a blend of spices like smoked paprika and cumin add layers of vibrancy, while a touch of white vinegar ensures long-lasting freshness. Crafted for both immediate enjoyment and long-term storage, this salsa offers the option to savor it now or can it to extend its shelf life for up to a year. Whether you're dipping chips, topping tacos, or elevating your favorite dishes, this roasted salsa is your secret weapon for adding a burst of bold, homemade flavor. Perfect for salsa enthusiasts and meal preppers alike, it’s a recipe worth tucking away in your kitchen for years to come!
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Recipe Information
Ingredients
- 6 whole Roma tomatoes
- 1 medium white onion
- 4 whole garlic cloves
- 2 whole jalapeños
- 2 tablespoons chipotle peppers in adobo sauce
- 0.5 cup fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons white vinegar
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the Roma tomatoes, white onion (quartered), garlic cloves (unpeeled), and jalapeños on the baking sheet. Drizzle with olive oil and toss to coat.
Roast in the oven for 20 minutes, flipping halfway through, until the vegetables are slightly charred and softened.
Once roasted, allow the vegetables to cool slightly before handling.
Peel the garlic cloves and add them to a blender along with the roasted tomatoes, onion, and jalapeños. Include any juices from the baking sheet for extra flavor.
Add the chipotle peppers in adobo sauce, fresh cilantro, lime juice, smoked paprika, cumin, salt, black pepper, and white vinegar to the blender.
Pulse the mixture until it reaches your desired salsa consistency—blend for a smoother salsa or pulse for a chunkier texture.
Taste and adjust seasoning with additional salt or lime juice, if needed.
Transfer the salsa to sterilized jars if planning to store long-term or plastic containers for immediate use.
For long-term storage, seal jars tightly and either refrigerate for up to 3 months or process in a hot water bath for 15 minutes to can the salsa, allowing it to be stored at room temperature for up to 1 year.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 19.4 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1667 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
