Roasted Poblano Salsa

13 ingredients
4 steps

Ingredients

  • 8 cups tomatoes, peeled, chopped, and drained (about 15 lbs.)
  • 2.5 cups finely chopped yellow onion
  • 1.5 cups roasted, peeled, seeded poblano peppers
  • 3-5 jalapenos, chopped (depending on personal preference for heat)
  • 6 tablespoons minced garlic
  • 2 teaspoons cracked black pepper
  • 2 teaspoons cumin
  • 2 tablespoons kosher or canning salt
  • 1/3 cup brown sugar
  • 1/3 cup cider vinegar
  • 16 ounces tomato sauce
  • 16 ounces tomato paste (optional)
  • 4 tablespoons fresh cilantro, chopped

Directions

  1. 1
    In a large (I use a 12 qt) non-reactive stockpot, mix all ingredients.
  2. 2
    Bring to a full, rolling boil that cannot be stirred down and boil hard for 10 minutes.
  3. 3
    Using standard, safe canning practices (clean, hot jars, one-use lids and rings, etc.) pour into pint jars.
  4. 4
    Pressure can at 10 lbs of pressure for 30 minutes.

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