Preserving Method: Water-Bath-Canning
Makes about Makes about 4 (16 oz) pint jars
Roast tomatoes, jalapenos and onions make this picante salsa perfect for fresh, quick Mexican meals. Try with tacos, grilled steak or fish.
You will need
- 3 lb plum tomatoes, cored
- 4 jalapeño peppers
- 4 garlic cloves
- 1 medium white onion, cut into ½ inch rings
- 2 tsp salt
- ½ cup fresh cilantro, chopped
- 1/3 cup fresh lime juice
- PRE-HEAT oven to 425°. Cover a large rimmed baking sheet with aluminum foil; arrange plum tomatoes, whole jalapeños, garlic cloves and white onion slices in a single layer. Roast for 20 minutes; remove garlic from baking sheet and roast 20 minutes more or until vegetables are very soft and beginning to char.
- TRANSFER jalapeños to a bowl and cover with plastic wrap. Let stand at least 15 minutes.
- PREPARE boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- REMOVE skins from tomatoes. Coarsely chop tomatoes, onions and garlic; place in a medium saucepan. Peel, seed and mince jalapeño peppers; add to tomato mixture along with salt. Bring to a boil over medium heat, stirring often. Reduce heat and simmer 2 minutes. Stir in cilantro and lime juice; remove from heat.
- LADLE hot salsa into a hot jar leaving a ½" headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.