Fresh, Roasted Tomato Salsa

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cups Bell pepper, sweet
  • 2/3 cup Chilies, mild
  • 2 tbsp Cilantro
  • 2 tbsp Garlic
  • 2 cups Onion
  • 2 1/2 tsp Oregano, dried

• Canned Goods

  • 10 cups Tomato puree, roasted

• Baking & Spices

  • 2 tsp Sea salt

• Oils & Vinegars

  • 1 cup Apple cider vinegar

• Nuts & Seeds

  • 4 tsp Cumin, ground

Found on theelliotthomestead.com

Description

Ingredients

• 10 cups roasted tomato puree (I’ll cover how to make this in Step Two below)
• 2 cups onion, finely chopped
• 2 cups sweet bell pepper, finely chopped
• ⅔ cup mild chilies, finely chopped
• 2 tablespoons cilantro, chopped
• 2 tablespoons minced garlic
• 1 cup apple cider vinegar
• 2 teaspoons sea salt
• 4 teaspoons ground cumin
• 2½ teaspoons dried oregano

Directions

• Wash the tomatoes and cut in half. Place cut side down on a baking sheet. Roast in a 425 degree oven for 30-45 minutes or until they release a bunch of liquid. Carefully remove the baking sheets from the oven and pour out some of the water. Put back into oven and continue to roast until the tomatoes are just slightly browning on top, about 15 more minutes. Remove from oven and let cool to room temperature.
• Once the roasted tomatoes have cooled, add them into your food processor or blender. Pulse until they’re reached your desired texture. Pour the pureed tomatoes into a large bowl.
• In a large pot, combine the tomatoes, chopped peppers, chopped chilies, cilantro, garlic, vinegar, salt, cumin, and oregano. Bring to a simmer and continue to simmer for 10 minutes.
• Carefully ladle the hot salsa into sterilized, warm glass canning jars. Add a lid and band to each jar. Process for 15 minutes in a water canner.
• Remove and let cool at room temperature until the lids have sealed. Transfer to storage.