Roasted Tomato Salsa

5 pounds meaty tomatoes (about 7 cups)
2 large whole onions
5-6 jalapeños
5-6 garden salsa peppers
3 tablespoons olive oil
5 cloves garlic, minced
1 ½ cups lime juice (bottled)
1 tablespoon salt
¼ cup packed cilantro, chopped
1 tablespoon cumin

Heat grill to medium-high. Slice tomatoes and onions in half. Remove seeds from peppers, if desired. Rub olive oil over all vegetables. Place on grill over medium-high heat, turning once, until skins blister and char slightly. (Alternatively: Roast at 400º F in the oven until charred.)

Remove charred skins if desired. Add tomatoes, peppers and onions to a food processor and pulse lightly 5-6 times to combine. Place a tablespoon of olive oil in a large pot over medium heat. Saute garlic for 30-60 seconds until fragrant and then pour in tomato sauce. Add in lime juice and salt and bring to a low, rolling boil. Reduce heat and boil for 10 minutes. Toss in cilantro and cumin and simmer for another 20 minutes, stirring occasionally.

Can salsa in 8-ounce or pint-sized jars, leaving 1/4″ of space at the top. Process in a boiling water bath for 20 minutes.

Any jars that do not pop and seal properly can be stored in the fridge and eaten within a week. Sealed jars can be stored in a dark, cool place until ready to consume within 12 months.


Makes approximately 7 pints salsa

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