- Yield: 4 pints or 8 half pints
- 3 pounds plum tomatoes
- 3/4 pound jalapeño peppers
- 4 garlic cloves
- 1 medium-size white onion, cut into 1/2-inch thick slices
- 2 teaspoons salt
- 1/2 cup chopped fresh cilantro
- 1/3 cup fresh lime juice (about 4 limes)
- Preheat grill to medium high. Place tomatoes and peppers on grill whole. Allow to skin to char, 8–10 minutes. Flip tomatoes and peppers and allow other side to char, about 5 minutes longer.
- Remove tomatoes and peppers from grill. Place in bowl and cover with tin foil (this helps soften the skins).
- Preheat oven to 425. Arrange onions and garlic on a rimmed baking sheet lined with tin foil. Bake for 20 minutes. Remove garlic. Bake onions another 20 minutes or until starting to brown (alternatively, you can grill onions . . . my grill was filled with tomatoes and peppers because I made a double batch and I didn\'t want to grill the garlic).
- Meanwhile, remove skins from tomatoes, and coarsely chop. Coarsely chop onion. Mince garlic. Place tomato, onion, garlic, salt, and sugar in a medium stainless steel or enameled saucepan.
- Peel peppers; remove and discard seeds, if desired. Finely chop peppers; 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 hot jars, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars. Apply bands fingertip-tight. Place jars in boiling water canner.
- Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.