Roast tomatoes, jalapeño and onions make this picante salsa perfect for fresh, quick Mexican meals. Try with tacos, grilled steak or fish.

Ingredients 

3 lb plum tomatoes, cored

¾ lb 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 bottled lime juice

Steps 

1

Preheat 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.

2

Transfer jalapeños to a bowl and cover with plastic wrap. Let stand at least 15 minutes.

3

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.

4

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.

5

Ladle hot salsa into a hot jar leaving a 1/2 inch 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.

6

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.