Garden Notes: Roasted Poblano Salsa

Autumn announces her arrival with a nip in the air, a crisp blue sky. Soon, the first frost will be upon us. But my little garden keeps giving as if she doesn’t know the sleep that awaits. My pepper plants are heavy with poblanos, jalapeños, and serranos. So, the other night when I should have been writing, when I should have been editing, when I should have been outlining a marketing plan for my book release … I made salsa instead.
I finally got to try this salsa recipe and let me just say—Yum! Jeff and I ate great scoops of it out of the pot, dipping chips deep into its zippy flavor. One caution: You must enjoy garlic in abundance to enjoy this recipe.
After we did our snacking, I was still able to can four pints. They will be welcome flavor some time over the long winter.
Here’s the recipe, straight from Food52.
Roasted Poblano Salsa 
 cups tomatoes, peeled, chopped, and drained (about 15 lbs.)
 cups finely chopped yellow onion
cups roasted, peeled, seeded poblano peppers
 jalapenos, chopped (depending on personal preference for heat)
 tablespoons minced garlic
teaspoons cracked black pepper
 teaspoons cumin
 tablespoons kosher or canning salt
 cup brown sugar
 cup cider vinegar
 ounces tomato sauce
 ounces tomato paste (optional)
 tablespoons fresh cilantro, chopped 
  1. In a large (I use a 12 qt) non-reactive stockpot, mix all ingredients.
  2. Bring to a full, rolling boil that cannot be stirred down and boil hard for 10 minutes.
  3. Using standard, safe canning practices (clean, hot jars, one-use lids and rings, etc.) pour into pint jars.
  4. Pressure can at 10 lbs of pressure for 30 minutes.
  5. Enjoy!


  1. Kristin_theschellcafe says

    This looks like the perfect salsa! And, since creating in the kitchen is one of my favorite places to have a playdate with God – you’ve given me a double dose of encouragement today! Thank you! xo


Leave a Reply

Your email address will not be published. Required fields are marked *