Tom's Chunky Roasted Tomato Salsa

Tom's Chunky Roasted Tomato Salsa

Ingredients

• 10 cups peeled, chopped and drained tomatoes (make sure you don't chop the tomatoes and peppers in small pieces, you want this to be chunky, not processed)
• (lot's of work, but use grape tomatoes, slice in half lengthwise, place on cookie sheet skin side up and broil for about 3-4 minutes until skins char or wrinkle and remove skins. Whatever variety of tomato you use, do the broiling method to remove skins, it adds flavor and does not add water)
• 3 cups chopped onion
• 1 ¾ cups chopped green bell pepper
• 5 jalapeños, finely chopped
• 7 cloves garlic, finely minced
• 2 ½ teaspoons ground cumin
• 2 ½ teaspoons coarsely ground black pepper
• 2 ½ tablespoons canning or pickling salt
• ⅓ cup chopped fresh cilantro
• 1 ¼ cups apple cider vinegar
• 16 ounces tomato sauce, NOT optional – necessary for safe canning/proper pH
• 1/4 cup or more of Celia's Traditional Dark Balsamic Vinegar

Directions

1. Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
3. Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
5. Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; If you liver above 3000 feet check your canning requirements as this time will increase.
7. Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly. If not jars have not sealed, they will need to be refrigerated and used fairly quickly.