Zesty Roasted Hatch Chili Pepper Salsa

One of my favorite times of the year has finally arrived. Hatch Chili Pepper season!. In Hatch, New Mexico the Hatch Chili Pepper is grown and around August/September time they become available in the store. I really enjoy the flavor of the peppers, and I find that they’re best after they’ve been roasted.

hatch chili peppers

The Ball Complete Book of Home Preserving book has a great Zesty Salsa Recipe. I use Hatch Chili Peppers in place of the the jalapeno or other spicy peppers.

Things you will need:

Tomatoes: Peeled, cored and seeded.
Hatch Chili Peppers
Bell Peppers
Apple Cider Vinegar
Sea Salt

And of course: clean jars, lids and rings

As with any canning recipe the size of the batch can be adjusted as long as you keep the proportions the same. Peppers and onions are low acid vegetables and too many of them will increase the risk of botulism occurring in the salsa. One of the most important ingredients is the vinegar to keep the acidity up to a safe level.

Now Hatch Chili Peppers have an outer skin that is tougher than most peppers. To get the great roasted flavor, and to remove the skin the peppers need to be charred a bit. I normally rinse my peppers and place them on my gas grill for several minutes until the outer skin has started to turn dark and blistered. I like to keep a little heat in my peppers so I throw them on whole without removing the seeds.

Another way to char the peppers is to use the broiler in an oven or to even heat them on a skillet on the stove. The primary goal is to loosen the pepper’s skin.

hatch chili peppers on the grill

Salsa Tip: The heat from the peppers comes from the seeds and the veins inside the pepper. To adjust the heat level of your salsa to a lower level just remove some or all of the seeds and scrape the inside of the peppers. It’s very important to wear gloves if you are handling peppers to reduce getting burned. And as always wash with plenty of soap and water if you do get pepper juice on your skin.

To remove the skin from tomatoes bring a pot of water to a boil and then gently drop the tomatoes into the boiling water. After 15-60 seconds most tomatoes will start to show cracks in the skin. At that point remove the tomatoes from the boiling water and place them in a large bowl full of ice water. Leave the tomatoes for a minute or two to cool down and then use your fingers to slip the skins off. At this point you can also use your fingers to remove the core and seeds.

Don’t forget to check on your peppers and turn them as needed. I have forgotten and ended up with some very blackened peppers.

chopped peppers and onions

Dice up the garlic, onions, and bell peppers.

diced peppers and onions

Dice up the cored tomatoes, and combine all the ingredients.

diced tomatoes

Next take the peppers off the grill or out from under broiler once they are done.

roasted hatch chili peppers

Here comes the fun part, removing the outer skin. I have found laying the peppers on a cutting board and using a knife and fork is the easiest way to peel the skins off. I use the dull side of the knife to hold the top of the pepper and then use the tines on the fork to gently remove the charred peeling.

roasted hatch chili peppers

At this point you can also remove or keep the seeds to modify how hot your salsa will turn out.

roasted hatch chili peppers

I kept about half of the seeds for this batch.

hatch chili pepper salsa hatch chili pepper salsa

Once the peppers are all ready dice them up and add them with the rest of your ingredients in a large pot. Bring the salsa to a full boil and simmer for about 10 minutes until slightly thickened. At that point it’s ready to go into the jars if you want to can it.

empty jars

Ladle the salsa into each jar with 1/2 inch head space. This will allow enough room for the salsa to vent during the canning process.

canning hatch chili pepper salsa

Make sure to wipe the rims if any salsa splashes on to the jars.

canning hatch chili pepper salsa

Place the jars into a water bath canner for 15 minutes at a full boil for half pint jars. Adjust for altitude if needed.

canning hatch chili pepper salsa

Once 15 minutes have passed turn the heat off and remove the lid. Wait 5 minutes and remove the jars from the water bath canner.

roasted hatch chili pepper salsa

Now yummy delicious hatch chili pepper salsa all year long! This salsa works great with chips, tacos, nachos, or even as a topping on burgers.

Canning Roasted Tomatillo Salsa

I recently found a good deal on tomatillos at a local produce shop. Last year my wife and I had made roasted tomatillo salsa for the first time and really enjoyed it. With a deal like we found we couldn’t resist making another batch this year. I modified a recipe from Food In Jars and used it as the base for the salsa. Food In Jars also has a great recipe book with other canning and preserving recipes in it.

3lbs of Tomatillos

6 Tbs of lime juice

1 tsp of cumin

Ground sea salt to taste

Cilantro (fresh and chopped)

2 Anaheim Peppers

2 Poblano Peppers

6 cloves of garlic

1/2 onion , roughly sliced or chopped

– Preheat oven to 400 degrees Fahrenheit

Canning Tip: When picking out tomatillos look for the outer paper to be somewhat loose. That indicates the fruit is actually ripe.

First I removed the outer paper wrapper from the tomatillos

Tomatillo Husks


After removing the paper the tomatillos look like large green tomatoes. The tomatillo is actually closer related to the gooseberry than the tomato. In fact you can slice one open and eat it raw.



Husked Tomatillos

Next it was time to rinse the tomatillos. They naturally have a sticky glue like substance on them under the paper husk. Just give them a good rinse in some cold running water.

Washed Tomatillos

After rinsing the tomatillos I cut them in half and laid them down face down in glass baking dishes. Since this was going to be a roasted tomatillo recipe I also added in the garlic, onions, and peppers. The oven was preheated to 400 degrees Fahrenheit and I put all three baking dishes into the oven for 20 minutes. Look for the tomatillos to be soft in appearance and with liquid on the bottom of the pan. The tomatillos may also brown slightly on top which is fine.

The garlic also goes into the same pans, but with the paper on. It’ll be removed later.

Roasting tomatillos and onionsRoasting tomatillos and onions

Fresh out of the of the oven

20150819_141836Roasting tomatillos, onions, and peppers

At this point remove the garlic and once cool remove the paper wrapping around the cloves.

Washed and ready jars

While the veggies cool make sure the jars and and canning utensils are all washed and ready to go. If you haven’t started the canning pot boiling yet, now would be a good time to get it going.


After letting the roasted veggies cool  place them into a blender or food processor. Add the lime juice, cumin, sea salt, and garlic to the roasted veggies.


It may take a few batches to pulse everything up to the consistency of salsa.


Heating the salsa

Heat the salsa up to at least boiling and let it simmer at a low boil for a few minutes while stirring.

Once the salsa is ready pour into prepared jars leaving at least 1/2 inch head space. Boil at least 15 minutes at sea level. Adjust time for altitude difference.

Roasted Tomatillo Salsa in Jars

From the photo above you can see I used a mixture of lids for my jars including reusable Tattler Lids. These work great if you want do a lot of canning and want a lid that can be used multiple times.


Lastly, enjoying the fruit of labor. Delicious homemade Roasted Tomatillo Salsa.

Now that you’ve made your very own salsa feel free to share!