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Preheat oven to 425 degrees Fahrenheit. Arrange first 4 ingredients on a large rimmed baking sheet lined with aluminum foil. Bake at 425 degrees Fahrenheit for 20 minutes. Remove garlic from the baking sheet. Bake 20 minutes more or until vegetables are very soft and beginning to char.
Transfer jalapeno peppers to a bowl. Cover bowl with plastic wrap. Let stand 15 minutes.
Meanwhile, remove skins from tomatoes and coarsely chop. Coarsely chop onion. Place tomato, onion, and salt in a medium stainless steel or enameled saucepan.
Peel peppers. Remove and discard seeds, if desired. Finely chop peppers and cooled garlic. Add to tomato mixture. Bring to a boil, stirring often. Reduce heat and simmer 2 minutes. Stir in cilantro and lime juice.
Ladle hot salsa into a hot jar, leaving ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust until fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars for 20 minutes, adjusting for altitude. Turn off heat. Remove lid and let jars stand for 5 minutes. Remove jars and cool.