Smoky Roasted Tomato Chipotle Salsa

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Preserving Method: Water Bath Canning

1. Preheat oven to 450°F. 
2. Arrange tomato wedges skin side down on one or two large baking sheets and sprinkle evenly with salt.  Roast for about 30 minutes or until tomatoes are charred in places and some of their juice has evaporated, rotating baking sheets halfway through. Remove from oven and set aside to cool.
3. Meanwhile, prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
4. Chop cooled tomatoes roughly and transfer to a large saucepan and stir in lemon juice and spices from the Salsa Mix.  Bring to a boil over medium-high heat, stirring occasionally.
5. Ladle hot salsa into hot jar leaving ½-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

6. Process jars for 35 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.