Salsa Ranchera

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Preserving Method: Water Bath Canning

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).

1. Preheat oven to 425°F. Arrange first 4 ingredients on a large rimmed baking sheet lined with aluminum foil. Bake at 425°F  for 20 minutes. Remove garlic from baking sheet. Bake 20 more minutes or until vegetables are very soft and beginning to char.

2. Transfer jalapeño peppers to a bowl; cover bowl with plastic wrap. Let stand 15 minutes.

3. Meanwhile, remove skins from tomatoes, and coarsely chop. Coarsely chop onion. Place tomato, onion, and salt in a medium stainless steel or enameled saucepan.

4. Peel peppers; remove and discard seeds, if desired. Finely chop peppers; add to tomato mixture. Bring to a boil, stirring often. Reduce heat, and simmer 2 minutes. Stir in cilantro and lime juice.

5. Ladle hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.
 
6. Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.