Roasted Onion and Garlic Salsa

Tasty spicy salsa. Good with chips, good in tacos, very versatile.

I’ll list the recipe for a normal sized batch, but we made a very, very large batch of this. So the picture reflects what we did, not the recipe. This is a modified version of the salsa recipe in the book “The Art of Preserving” from Williams-Sonoma.

The cilantro is added at the end, so if you don’t like it you can just leave it out.

3.5lbs tomatoes (ideally italian)
3-4 jalapenos, seeded
1 large onion
5 large cloves of garlic
3 tbs olive oil
1/4 cup lemon or lime juice
1/3 cup fresh cilantro, or to taste (optional)
Salt and pepper (to taste)
*Makes 5-6 half-pints*



1. Preheat the oven to 425F.

2. Combine the onion and garlic, toss with olive oil, and roast until tender and charred at the edges.

3. Bring a large pot of water to a boil. Cut a small “X” at the bottom of the tomatoes and cut out the stem. Carefully drop the tomatoes in for a few seconds, scalding them. Cool the tomatoes in an ice bath and peel them. Alternatively, if dealing with large quantities, fill the sink with tomatoes and pour a large pot’s worth of boiling water over them, then allow the water to drain.

4. Put tomatoes (cut in chunks) in a large pot, and simmer until thickened and reduced by one third (approximately 1 hour).

5.Add the roasted onions, garlic, and jalapenos. Use a blender (or stick blender) to reduce the salsa into a sauce. Some chunks are fine, but I tend to prefer a smoother salsa.

6. Add cilantro (if using), salt, and pepper to taste, and add the lemon/lime juice. Simmer for another 15 minutes.

7. Ladle the hot salsa into jars, leaving 1/4 inch head space. Remove any air bubbles. Process the jars for 15 minutes in a boiling water bath.




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