Roasted Tomato & Ancho Salsa Roja
This is a beginner-friendly water bath canning recipe for a roasted tomato and
ancho salsa roja, adapted from a tested Ball canning recipe (with only safe
modifications made).
If you are canning this recipe, you can increase the amount of lime juice or
tomato but do not increase the other ingredients or change ratios (any low-acid
ingredients can be reduced or omitted to taste, but not the lime and tomato).
If you are freezing the salsa or using it fresh, feel free to modify or adjust
any ingredients to taste.
Servings: 9 half-pints
Author:
Prep Time
10 minutes
10 minutes
Cook Time
50 minutes
50 minutes
Water-Bath Processing Time
25 minutes
25 minutes