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Canned Charred Tomato and Chile Salsa Recipe

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This recipe for Canned Charred Tomato and Chile Salsa is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
5 lbs tomatoes, halved lengthwise and cored
10 red jalapeņo chiles, halved lengthwise and stemmed (I used about 8 green jalapeņos)
12 cloves garlic, peeled
3 small onions, peeled and quartered
1/2 cup cider vinegar (5% acidity)
1 T. salt
2 T. sugar
Directions:
Directions:
Prepare jars for canning.
Preheat broiler to high and set rack about 4 inches from heating element. Line a rimmed baking sheet with aluminum foil. Working in batches, put the tomatoes cut side down on the baking sheet and broil for about 10 minutes, until the skin is blistered and black in places. Put the tomatoes in a large bowl and set aside. Broil the chiles, garlic, and onions until blackened. When the tomatoes are cool enough to handle, pull off the skins and throw them away. In three batches, put all the broiled vegetables in a blender and pulse until just coarsely chopped. As each batch is complete, transfer contents into a large stockpot. Once all the vegetables are in the stockpot, add the vinegar, salt and sugar and bring to a boil for 5 minutes.
Can salsa and process for 45 minutes.
*Makes 5 pint jars
Personal Notes:
Personal Notes:
Our favorite canning recipe!

 

 

 

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