Homemade Fire-Roasted Tomato Salsa

• Place the previously Fire-Roasted Tomato halves into a blender and pulse gently until you reach the desired diced consistency for the salsa. Then pour the tomatoes into a stock pot. See the recipe for the Fire-Roasted Tomatoes below.
• Wash and seed the bell and jalapeno peppers. *** Be sure to wear gloves when handling the jalapeno peppers to avoid direct contact with the seeds which could cause intense burning to your eyes and skin. Then chop all the peppers into large chunks. (This can also be done the day before and stored in a plastic bag to save time)
• Peel the Vidalia Onion and chop into large chunks. (This can also be done the day before and stored in a plastic bag to save time)
• Add the chopped chunks of peppers and onions to a food processor and pulse them gently until you reach the desired diced consistency. Pour the diced peppers and onions into the stock pot with the tomatoes. Mix them all together with a large spoon.
• Add the remaining ingredients: salt, tomato paste, fresh lime juice and chopped cilantro to the stock pot. Continue mixing until all the ingredients are well combined.
• Bring everything to a boil. Then reduce the mixture to a simmer until it becomes very thick.
• Next, ladle the salsa into warm canning jars. Seal with warm lids and tighten the rims. See Canning Tips below.
• Set in a cool spot on old newspapers with ample space between the jars. Listen for the tell-tale 'PING' sound that lets you know the vacuum has taken and the jars are properly sealed.
• An hour or two later, label the jars with the name and date prepared.
• Store the sealed jars of salsa in a cupboard or cool spot until ready for use. Canned salsa will last for 12 months in storage. However, once the canned seal is opened, it must be refrigerated.

How to Fire-Roast Tomatoes in the Oven/Broiler:

• Wash the fresh whole tomatoes and cut in half horizontally.
• Line a half sheet pan with parchment paper. Make sure that the paper hangs over the edges a little.
• Spread 2 tbsps olive oil on the parchment paper. Rub the tomato halves around in the olive oil and lay the tomatoes cut-side up on the paper.
• Set the oven broiler on high and pace the half sheet pan on the middle rack of the oven. Broil for 15 minutes. Then remove the pan from the oven and turn the tomato halves over. Return to the broiler and roast for 15 more minutes until the outer skins of the tomato halves are blackened and blistered.
• Let the halves cool on the sheet pan for at least ½ hour. Then using tongs transfer the blackened and blistered tomatoes (with the charred skins left on) into a covered storage container overnight. (discard the extra liquid left on the sheet pan). Use the stored tomatoes the next day for making the Homemade Fire Roasted Tomato Salsa recipe above.

Canning Tips:

• I prefer using wide-rimmed jars, lids, and rims because they are easier to fill.
• Wash your canning jars in your electric dishwasher with dish detergent the night before you Can.
• The day of canning, right before processing all the vegetables, run the jars through the dishwashing cycle again without the detergent. Keep the door closed and the jars will remain warm until use. Use canning tongs to lift each jar out of the dishwasher for filling. Make sure to keep closing the door to keep the other jars warm.
• Meanwhile, boil a pot of water on the stove and reduce it to a simmer. Place the lids and rims in the pot. Keep them warm until you start canning. Use tongs to lift the lids and rims out as needed.
• Our family uses this simple method of canning for our Green Tomato Relish as well. It works well every time.

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