Ingredients:

  • 6 lbs Roma tomatoes, halved lengthwise
  • 1/2 cup white onion, cut into thick wedges
  • 4 jalapeño peppers, stemmed and halved
  • 6 cloves garlic, unpeeled
  • 1/3 cup bottled lime juice
  • 1/4 cup white vinegar (5% acidity)
  • 1 tbsp kosher salt
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Preheat oven to 450°F (230°C) or set broiler to high.
  2. Arrange halved tomatoes (cut side up), onion wedges, jalapeños, and unpeeled garlic cloves on a large rimmed baking sheet.
  3. Roast for 20–30 minutes until skins are blistered, mahogany-colored, and have blackened edges.
  4. Remove from oven and squeeze roasted garlic out of the papery skins, discarding the peels.
  5. Transfer roasted vegetables and pan juices into a food processor; pulse until desired consistency (coarse or smooth) is reached.
  6. Pour mixture into a large stainless steel pot and stir in lime juice, white vinegar, salt, cumin, and oregano.
  7. Simmer over medium-low heat for 10 minutes to meld flavors and reduce liquid.
  8. Stir in fresh chopped cilantro just before removing from heat.
  9. Sterilize 8 pint-sized Ball canning jars in boiling water and keep warm until ready to fill.