Ingredients:

  • 5 lbs Roma tomatoes, halved
  • 2 cups white onion, coarsely chopped
  • 1/2 cup bell pepper, diced
  • 4 cloves garlic, minced
  • 3 medium jalapeños, seeded and minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1/2 cup white distilled vinegar
  • 1/4 cup bottled lemon juice

Instructions:

  1. Preheat your oven to 450°F (230°C). Place the halved tomatoes on a sheet pan and roast for 10-15 minutes until the skins blister and pull away.
  2. Throw the roasted tomatoes, onions, bell peppers, and jalapeños into a food processor. Pulse 3-5 times until chunky. Note: Stop early so it doesn't become a smoothie.
  3. Pour the vegetable mixture into a large pot. Stir in the minced garlic, salt, pepper, and cumin.
  4. Mix in the white distilled vinegar and bottled lemon juice.
  5. Bring the mixture to a boil, then drop the heat to a simmer. Cook for 10-15 minutes until the sauce thickens and smells fragrant.
  6. Ladle the hot Canned Salsa into sterilized pint jars. Leave about half an inch of headspace at the top.
  7. Wipe the jar rims clean with a damp cloth. Put the lids on and screw the bands until they are fingertip tight.
  8. Process the jars in a water bath canner. Ensure the water covers the lids by at least an inch.
  9. Remove the jars and let them sit undisturbed for 24 hours until you hear the lids pop.