This ranch style salsa recipe is perfect for brand new beginners because it cooks up quickly, is giftable, is delicious, and is relatively fast. Read on for the recipe!
This salsa recipe is ranch-style because the onions, tomatoes, and peppers are roasted either under a broiler or on a grill until charred (blackened). The tomato skins and pepper skins slip right off after being charred, and the flavors are amazing with this added step. Peeling the tomatoes this way avoids dropping them in boiling water (I explain how to peel tomatoes a couple ways in this tomato sauce post here) and thus saves time and mess.
This is how the tomatoes (for a very large batch, which I’ll explain in a moment) look when charred. It takes just a few minutes (about 5), and you should start with the stem side down, and turn with tongs.
I made a 4x batch of this salsa most recently when I demonstrated canning at Five Mary’s Farms, a great ranch in my area, where my friend Mary hosted a group of campers. Every time I teach canning in person it helps me grow as a teacher and it is such a blast. Be sure to check Mary out on Instagram @fivemarysfarms – she’s a pastured-everything rancher and hosts great events.
Here’s the recipe, Wildflowers! You can download the PDF for free here!
At the demonstration, I showed the campers how to water bath can, how to steam can, and how to get started with both. They got to SEE, STEP BY STEP what happened at the stove, and we talked about acid and safe recipe substitutions.
Because not everyone can see a canning demonstration live and in person, I created a great little workbook that you can grab for an affordable price that will help you decide between steam and water bath canning, help you determine which recipes to plan to can in which season, how to adjust for altitude, and more.
You need a list of the equipment to get started canning. You don’t want to pick out a great recipe and not have the gear you need!
You need a pantry checklist so you have the new lids, the right kind of salt, etc ready to go!
You need an acid guide to tell you if it is safe to swap out lemon juice for lime (yes!) or tangerine juice for lemon (nope!).
You need a guide to remind you to adjust the processing time based on your elevation.
You need the Canning Jumpstart Guide
The Canning Jumpstart Guide is just $5, and is 12 pages of super valuable visual guides and checklists to get you started canning today!
Here’s a video that walks you through every single page!Buy Now!
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