Roasted Salsa for Canning

24 - 32 (8lbs) Tomatoes  Core and cut in half                                  -  Pre heat oven to 450 degrees

12 (2lb)          Anaheim Peppers    ]                                                  - line cookie sheet w/ foil and oil

8                     Jalapeno Peppers -- ] Cut in half, remove seeds        - place cut tomatoes& peppers skin up

6                     Bell Peppers            ]                                                  - Roast 30 minutes,skin blisters/black

6                     Onions (large)         ]  Peel, cut in quarter wedges     

8 Tbsp            Minced Garlic                                                             - Add Garlic after 15 minutes

• Remove pans from oven cover with foil for 10 min the remove tomato skins wear gloves or use tongs

• In sections blend blackened ingredients in blender til desired consistency and transfer to a large pot

1 Cup            Fresh Cilantro chopped fine -]

1 Tbsp          Oregano dried                         ]

2 Tbsp          Ground Cumin                        ]                  Add to blended tomato mixture in pot mix well

3 tsp              Salt                                         ]

3 tsp              Ground Pepper                       ]                  Bring to a boil then turn down to simmer for 1 hour

1 Cup            Lime Juice                              ]

1 Cup            Apple Cider Vinegar ----------]

Put into Pint jars and bottle per inst. (Makes 7 pints)

Place salsa in clean pint jars, wipe rim clean put on canning lid and ring, tighten til hand tight. Put pint bottles into canning pot and cover with warm water 2 inches above the top of the bottles.  Cook covered for 20 minutes and let sit until lids seal.