Fire-Roasted Salsa

Ingredients

Instructions

1. 1Wash 6 pint jars (or 12 half-pint jars), bands, and new lids in hot soapy water and keep the jars hot until ready to fill.
2. 2Simmer the new lids in hot water per the manufacturer's instructions.
3. 3Wash the tomatoes, onion, peppers, and garlic, then char them directly over a gas flame, under a broiler, or on a hot grill, turning frequently, until the skins are blackened and blistered all over.
4. 4Place the charred vegetables in a bowl, cover tightly with plastic wrap or a lid, and let them steam for 10 minutes to loosen the skins further, then slip off the blackened skins from the tomatoes, peppers, and garlic (if a tomato's skin does not loosen fully this way, use the standard blanch-and-ice-bath method: score an X, dip 30 to 60 seconds in boiling water, then into ice water, then slip off the skin), and cut out the tomato cores and pepper seeds.
5. 5Chop the peeled, charred tomatoes, onion, and peppers, keeping the onion and pepper at or below the amounts listed here.
6. 6Combine the chopped fire-roasted vegetables with the 1 cup bottled lemon or lime juice, minced garlic, cilantro, and salt in a large pot, bring to a boil over medium-high heat, then reduce heat and simmer uncovered for 10 minutes to blend the smoky flavor.
7. 7In addition to the bottled lemon or lime juice already in the salsa, add the required extra acid directly to each hot, empty jar before filling: 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid per half-pint or pint jar.
8. 8Ladle the hot salsa into the jars, leaving 1/2 inch of headspace.
9. 9Remove air bubbles with a nonmetallic tool, wipe the rims clean, center the lids, and screw the bands on fingertip tight.
10. 10Process in a boiling-water canner, jars covered by 1 to 2 inches of water, timing from a full rolling boil: 20 minutes for half-pints and pints at 0-1,000 ft, adding 5 minutes at 1,001-3,000 ft, 10 minutes at 3,001-6,000 ft, 15 minutes at 6,001-8,000 ft, or 20 minutes above 8,000 ft.
11. 11Turn off the heat, wait 5 minutes, then move the jars with a jar lifter to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
12. 12Press each lid to confirm sealing, label with contents, acid added, and date, and refrigerate any jar that did not seal.
13. 13Store sealed jars in a cool, dark place up to about 1 year; refrigerate after opening and use within about a week.
14. 14Charring changes flavor but not acidity, so the bottled lemon or lime juice is still required in full, and onion and pepper amounts must not exceed what is listed.