Ingredients for Diane's Roasted Pepper Salsa
- Tomatoes
- 1 medium onion, roughly chopped
- 2 large bell peppers (any color)
- Cucumbers
- 2 tablespoons commercial lemon juice
- 1 tablespoon commercial lime juice
- Poblano Peppers
- Jalapeno Peppers
- Garlic
- 1/2 teaspoon salt (plus additional to taste)
- Habanero Pepper
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How to Make Diane's Roasted Pepper Salsa
- Preheat your oven to 400°F (200°C). Halve and seed the bell peppers and onions. Toss them with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast for 30-40 minutes, or until the peppers and onions are tender and slightly charred. Remove from oven and let cool slightly.
- Once cool enough to handle, roughly chop the roasted peppers and onions.
- In a large bowl, combine the chopped peppers and onions with the remaining ingredients: 28 ounces of diced tomatoes, 1 jalapeño pepper, finely minced (double for extra heat!), 1/4 cup chopped cilantro, 2 tablespoons of commercial lemon juice, 1 tablespoon of commercial lime juice, 1 teaspoon of cumin, and 1/2 teaspoon of salt.
- Simmer the mixture in a medium saucepan over medium-low heat for 20-30 minutes, stirring occasionally, until it reaches your desired consistency. Taste and adjust seasonings as needed.
- Ladle the hot salsa into sterilized pint jars, leaving 1/2 inch headspace.
- Remove air bubbles by gently running a non-metallic utensil around the inside of each jar.
- Wipe the jar rims clean with a damp cloth.
- Place lids and rings on jars, tightening fingertip-tight.
- Process in a boiling water bath for 15 minutes (adjust processing time based on your altitude).
- Carefully remove jars from the canner and let cool completely. You'll hear a satisfying 'pop' sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
35g
Fat
0g
Carbs
6g
