Fiery Chili Salsa

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Servings: 10 Difficulty: Advanced
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A vibrant, spicy condiment perfect for dipping or topping tacos and grilled meats
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This Fiery Chili Salsa delivers a bold, smoky heat that elevates any meal. Made with roasted tomatoes and peppers, it offers a rich depth of flavor with a satisfying kick. The combination of fresh garlic, onion, and vinegar creates a bright, tangy balance that cuts through the richness of heavy dishes. Ideal for summer barbecues, taco nights, or as a zesty topping for grilled fish, this salsa is versatile and delicious. The roasting process enhances the natural sweetness of the vegetables, while the simmering step concentrates the flavors for a robust, homestyle taste. It&# 226;€™s a pantry staple that pairs beautifully with chips, meats, and vegetables alike.

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Fiery Chili Salsa

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 237.0

Description

This Fiery Chili Salsa delivers a bold, smoky heat that elevates any meal. Made with roasted tomatoes and peppers, it offers a rich depth of flavor with a satisfying kick. The combination of fresh garlic, onion, and vinegar creates a bright, tangy balance that cuts through the richness of heavy dishes. Ideal for summer barbecues, taco nights, or as a zesty topping for grilled fish, this salsa is versatile and delicious. The roasting process enhances the natural sweetness of the vegetables, while the simmering step concentrates the flavors for a robust, homestyle taste. It&# 226;€™s a pantry staple that pairs beautifully with chips, meats, and vegetables alike.

Ingredients

Directions

  1. Preheat the oven broiler.
  2. Slit the chili peppers and red bell peppers to allow steam to escape.
  3. Place peppers on an oven rack under the broiler.
  4. Broil, turning occasionally, for 25 minutes or until the skins darken and blister.
  5. Remove peppers from the oven and cover with a damp cloth to cool.
  6. Peel off the skins and discard them.
  7. Remove and discard the seeds from the peppers.
  8. Chop the roasted peppers.
  9. In a large pot, combine the chopped tomatoes, roasted peppers, onions, vinegar, tomato paste, garlic, salt, and pepper.
  10. Bring the mixture to a boil over medium-high heat.
  11. Reduce heat to low and simmer uncovered, stirring occasionally, for 1 to 1.5 hours or until thickened.
  12. Ladle the hot salsa into sterilized 500 mL canning jars, leaving 1/2 inch headspace.
  13. Wipe the rims of the jars and seal with lids and bands.
  14. Process the jars in a boiling water canner for 15 minutes.
  15. Remove jars from the canner and let cool completely.
  16. Label jars and store in a cool, dark place.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 237.0kcal
% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 36.0mg2%
Total Carbohydrate 57.1g20%
Dietary Fiber 20.8g84%
Sugars 14.1g
Protein 12.7g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure peppers are fully roasted for the best smoky flavor. Adjust the amount of chili peppers based on your desired heat level.

For fresh salsa, skip the canning step and refrigerate for up to 1 week.

Always follow safe canning practices to prevent spoilage. Use tested recipes and proper equipment.

You can substitute red bell peppers with other varieties for different flavor profiles.

Keywords: salsa, chili, fiery, spicy, tomato, pepper, roasted, homemade, condiment, vegan, canning, simmered, smoky, garlic, onion, vinegar, dipping, taco, barbecue
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