Sort ingredients
ntbjokne
QR Code
Listen
Pdf
Preheat the oven to 450F.
Place the tomatoes onto 2 large baking sheets and roast for 20 to 25 minutes until the tomatoes are charred and the skins peel back. Remove from oven and allow to cool down before handling.
Meanwhile, chop the green onions, jalapeno peppers, and garlic.
Remove the skin from the tomatoes and cut each in half. Use a spoon to scoop out the seeds and discard them. Dice the tomatoes and transfer to a large saucepan.
To the tomatoes add the green onions, garlic, jalapenos, vinegar, lime juice, hot sauce, cilantro, and salt. Stir to combine and bring to a simmer over medium heat for 15 minutes. Remove from heat.
Warm the jars! Set the canner for 15 minutes to process.
Once the salsa has cooked down, remove the jars from the water and fill each with salsa, ½ inch from the rim.
Lightly tap each jar on a cutting board to remove air bubbles. Wipe the rim with a clean cloth with vinegar and place the lid over the mouth of each jar. Apply the band and seal until fingertip tight.
Place the jars back into the canner full of water, making sure the water covers the jars by 1 to 2 inches.
Remove from water and allow to rest for 12 to 24 hours before moving and testing the seal.
Store all safely preserved jars for up to 12 to 18 months.