I decided to can salsa for the first time.
After the first batch I decided it was not worth the time.
But then a couple of weeks went by and I had already single handedly consumed 2 jars of it.
Long story short, I ended up making it over and over again, each time I picked a new batch of tomatoes from the garden.
Recipe modified from Epicurus.com
6 lbs. ripe roma tomatoes
1 large white onion
16 cloves garlic
1 1/3 c. chopped cilantro
4 generous tsp. salt
3 Tbsp. cider vinegar
Remove stem of each tomato and place on a foil lined cookie sheet.
Remove the stems from the jalapenos and put on the sheet.
Broil tomatoes and jalapenos for 6 minutes or until darkly roasted; blackened spots or splitting skin is good.
Turn over and broil on the other side for an additional 6 minutes.
Meanwhile, slice onion into 1/4" slices.
Smash garlic cloves with a knife and remove the peels.
When tomatoes are done broiling, turn the oven down to 425.
Use a turkey baster to suck up all of the liquid in the bottom of the cookie sheet (do not reserve).
Lay onion rings and smashed garlic cloves on top of tomatoes and roast in oven for 15 minutes.
Lay out to cool.
Suck up any remaining juices with the turkey baster again.
Use a spoon to scoop up the jalapenos (leave whole with seeds), the onions and garlic, and put in a food processor; pulse until desired consistency (I like it fairly smooth).
Once tomatoes are cool enough to handle, skin and squeeze out all of the juices into a garbage bowl.
Use a food chopper to rough chop the remaining flesh and add it to the jalapeno/onion mixture.
If there is any liquid in the salsa pot squeeze it up with the turkey baster.
Stir in cilantro, vinegar and salt.
Season to taste, if necessary, with more salt and vinegar.
Bring pot of salsa to a boil.
Fill hot, sterilized jars with hot salsa.