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Chrissy's Fire Roasted Salsa Scratch Made Mild or Hot

Ready as soon as it cools, yet this recipe is perfect to preserve those delicious summer garden tomatoes, herbs, peppers and fresh flavors so you cab enjoy them all year long. You don't have to can and preserve this recipe. I like preserving it for parties, game days, and drizzling it over those crock pot meals in the fall and winter or those enchilada's or taco nights.

For a mild version of this recipe only use 1 Jalapeno and one Serrano pepper. 
Omit the rest of the hot peppers.   

For those that like spice in your life feel free to add a ghost peppers or A Carolina Reaper to the rest of your hot peppers!

This recipe makes 12 pint jars.

For those of you canning and preserving refer to proper canning directions from Ball / Kerr Mason Jars web site. The Link with step by step directions and video's Included below...

Ok let's get started! 


15 blanched, cored, and pealed fresh large tomatoes (if you don't have fresh tomatoes you can substitute with 5 Lg 28 oz cans of diced or Fire Roasted  tomato's.)

5 fire roasted and pealed large fresh tomatoes

2 pkgs of Mrs Wages Salsa mix (available in mild, hot, or habanero)
3 stocks of celery
2 sweet yellow onions
1 yellow bell pepper
1 orange bell pepper
4 Serrano peppers (For Hot 💀)
6 Habanero peppers (For Hot 💀)
6 Large green Jalapeno peppers
6 Red Jalapeno peppers (For Hot 💀)
1/4 cup pepper flakes
1 medium size can of chipolte peppers in adobo sauce (pureed)
2 bundles of celantro
1 teaspoon cumin
2 tablespoons salt
3 fresh limes
1 teaspoon white pepper
1 teaspoon Mexican oregano
3 cups of water
6 cloves of garlic minced (roughly 5 teaspoons) 


On your BBQ or in your oven place your onions, and non blanched tomato's cut in half flat side down, then place your hot peppers and bell peppers whole on baking sheet or grill. If grilling keep rotating and turning your hot peppers. 

I like to place my garlic in a terracotta clay garlic roaster on the grill or in my oven along with my other ingredients.  

slow roast them about 250 degrees for roughly 15- 20 minutes or until done. Once your fire roasted veggies are ready to come off the grill, wrap your peppers in a plastic bag or ziplock bag to sweat for 20 minutes in the refrigerator.  

While your fire roasted veggies are sweating and cooling,hand chop half of your blanched tomato's and add to a large stock pot with water over medium heat. 

In a blender or food processor puree the rest of your blanched tomatoes. If using canned tomatoes just add your canned diced tomato's. Add to stock pot. 

Puree your chipolte peppers in adobo sauce, and pepper flakes, add to your stock pot. Hand chop finely one bundle of fresh cilantro add to your stock pot. Hand chop 1 fresh onion and squeeze all limes juice over it in medium size bowl. (set aside let rest 5 minutes) then add entire bowl of ingredients to stock pot.

Hand chop 1 stock celery then add to stock pot. 

Put rest of celery, and other bundle of cilantro,  in blender or food processor and puree, then add to stock pot.

Hand peal the skins off of your roasted hot peppers and tomato's, remove stems, set hot peppers aside,  then hand chop the fire roasted tomatoes and 2 halves of your fire roasted onions and add to your stock pot. 

You can hand chop your peppers or In blender or food processor puree your hot peppers and remaining fire roasted garlic and onions etc. then add to stock pot. (I puree them to insure even heat) 

Hand chop or puree any remaining ingredients and add to your stock pot.

Add all of your spices and salt to your stock pot, bring to a hard boil then turn down to a simmer cover and cook 30 minutes stirring occasionally.  

After 30 minutes start canning and preserving your salsa or put it in a bowl and enjoy it right away! 

Let me know how your recipe turned out with a comment or picture! 
Thanks for stopping by! 


  1. I had some of this salsa made from the world's hottest pepper, the new cross-bred Carolina Reaper! (I'm a glutton for punishment when it comes to that kind of stuff.) Since this was to be so face-meltingly hot, Chrissy warned me against using it as a dip for chips and instead advised that I puree it and drizzle a little bit on whatever I choose as the test site for this devilish salsa bomb. I pureed it like she wanted but there's one problem - I don't have a squeeze bottle. I had only one choice.

    Delicately, I dinked the chip into the jar, getting a teensy blot onto the chip. Nervously but with cautious optimism, I lifted it to my mouth and took a bite. That wasn't so bad. So I went in for a bigger dip. The spice kicked in a little at this point but I wasn't necessarily stop-drop-and-rolling.

    It's a good salsa. It's got a sweet, fruity, almost plumlike flavor. It's got a very nice, aromatic blend of herbs to complement it. It is spicy. I wish I could say it was so spicy it had me reaching for the milk like a drop of water after three hot, dry days in the desert sun but . . . that wasn't my experience. But I'm just convinced I'm an odd one out. At this point I wouldn't be surprised if I could season my dinner with a spritz of military-grade pepper spray.

    Of course, none of that is to say this isn't a good salsa. I definitely recommend it!

    1. Awww Thank you so much! I will make sure to kick it up a notch on the next batch for you. :)


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