I like to grow chilies in the summer, so I regularly have a large amount of chilies to use. A good way to use them is to make a canned salsa. If properly prepared, it should stay edible for up to a year, though the longest I’ve kept them is 6 months. I used simple cayenne chilis for this recipe, but jalopeno peppers also roast really nicely.
Roasting the ingredients gives the salsa an earthy, deep flavor. It pairs really well with other roasted ingredients if used in large amounts, but in smaller dollops it gives a nice spicy kick to almost any food.
To can the salsa it’s important to properly disinfect the jar by boiling it for a couple minutes. Pour salsa into the jar while its still warm and allow to cool before transferring to the fridge.
Canned Salsa
- 8-10 Tomatoes, halved
- 3-10 Chilies, stem removed
- 1 Bell pepper, chopped
- 5 cloves Garlic
- 2 Onions, diced
- 0.5 dl Apple cider vinegar
- Olive oil
- 1 dl Cilantro, chopped
- 15 g Salt
Heat oven to 225℃. Cut tomatoes in half and arrange on a baking dish skin side up. Add roughly chopped bell peppers, chilies and garlic. Drizzle with olive oil and roast for 20 minutes, or until tomato skins start to darken.
Remove skin from the roast tomatoes and combine everything in a pot, and bring to a simmer.
Reduce the salsa to your desired consistency, and taste to adjust seasoning. Transfer to a clean jar and allow to cool before refrigerating .
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