5 lbs tomatoes
2 lb mix hot & sweet peppers
1 lb onions with 4 garlic cloves (not to exceed 1 lb total)
1 c apple cider vinegar
1 tbs salt
Place the whole tomatoes, peppers, onions and garlic on a pan and roast them under the broiler or grill them on the bbq until their skin is blistered and burnt. Flip and roast them on the other side. Core the tomatoes if necessary and remove the stems from the peppers. Leave the skins and seed as that’s where all the flavor is! Weigh your ingredients. Add the whole batch to the blender and puree until smooth, or use a food processor if a chunkier consistency is desired. Add the puree, vinegar and salt to a pot and bring to a boil. Lower the heat and simmer the salsa for 10 minutes, stirring occasionally. While the salsa is simmering, prepare the hot water bath and heat pint jars and lids. Ladle hot salsa into clean, hot pint jars, leaving 1/2” headspace. Wipe rims and add the lids. Process in a boiling water canner for 15 minutes at a full rolling boil. Yields 6-7 pints.