Roasted Tomato Salsa (for canning)

About 8 pounds of tomatoes (18 medium)
1 large onion, chopped
1 cup cilantro, chopped
Some peppers: I used two spicy red peppers and one jalepeno because that's what was around...
6 cloves garlic, peeled (I made it 8, 'cause why not)
Salt to taste
1/2 cup lime juice (I used the juice of one lime and then bottled lemon juice for the rest)

Yield: about 3-4 pints.


Cut the tomatoes in half and arrange them in a roasting pan. Broil for 3–5 minutes, until the skins are charred.

If you are spice-hesitant, cut your peppers open and remove the seeds. If you want a hotter salsa, leave 'em in.

Bring a water bath to boil for canning. Sterilize your jars and warm the lids.

When the tomatoes are cool enough to handle, throw them in a food processor with the onions, garlic, cilantro, and peppers. You may have to work in batches. Don't over process (life lesson). Transfer that mixture to a stockpot with the lime juice and about 1 T salt. Bring to a boil and simmer for 10 minutes.

Transfer the hot salsa to the hot jars, leaving 1/4″ headspace. Boil in the water bath for 20 min (if you have questions, make sure to consult a book or one of the many excellent online sources for details on canning!). Enjoy!

source: based on this recipe.

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