Ingredients:

  • 7 lbs Roma tomatoes, cored and finely chopped
  • 2 lbs white onions, finely diced
  • 1 lb jalapeño peppers, seeded and finely chopped
  • 8 cloves garlic, minced
  • 1 cup bottled lime juice
  • 0.5 cup apple cider vinegar (5% acidity)
  • 1 bunch fresh cilantro, finely chopped
  • 2 tbsp canning salt
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano

Instructions:

  1. Place halved tomatoes and peppers skin-side up under a broiler until charred and blistered, approximately 5-8 minutes.
  2. Peel charred skins from tomatoes. Pulse tomatoes, onions, and peppers in a food processor until desired consistency is reached.
  3. In a large stainless steel pot, combine the processed vegetables, garlic, bottled lime juice, vinegar, salt, and spices.
  4. Bring to a rolling boil over medium-high heat, then lower heat and simmer for 15-20 minutes, stirring frequently.
  5. Fold in the fresh cilantro during the last 2 minutes of simmering.
  6. Ladle hot salsa into sterilized jars, leaving 1/2 inch of headspace. Remove air bubbles and wipe rims clean.
  7. Center lids and screw bands until fingertip-tight. Process in a boiling water bath canner for 15 minutes.
  8. Remove jars and let sit undisturbed for 24 hours to ensure a proper vacuum seal.