Ingredients:

  • 8 large Anaheim peppers (approx. 1 lb / 450g), stems removed
  • 6 cloves garlic (30g), peeled
  • 2 tbsp (30ml) neutral oil
  • 10 cups (1.5kg) Roma tomatoes, cored and chopped
  • 2 cups (300g) white onion, finely diced
  • 3 medium jalapeños (60g), minced
  • ½ cup (30g) fresh cilantro, chopped
  • ½ cup (120ml) bottled lemon juice
  • ½ cup (120ml) apple cider vinegar
  • 2 tbsp (35g) pickling salt
  • 1 tbsp (12g) granulated sugar

Instructions:

  1. Preheat your broiler to high. Toss Anaheim peppers and garlic in oil and place them on a baking sheet. Broil for 5–7 minutes per side until the pepper skins are charred and blistered.
  2. Place hot peppers in a bowl and cover with plastic wrap for 10 minutes to steam; peel and chop the peppers.
  3. Combine chopped roasted peppers, tomatoes, onions, jalapeños, lemon juice, vinegar, salt, and sugar in a large stainless steel pot.
  4. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 15–20 minutes until the mixture thickens slightly.
  5. Stir in the fresh cilantro during the last 2 minutes of simmering.
  6. Sterilize jars in boiling water. Ladle the hot salsa into jars, leaving exactly ½ inch (1.3cm) of headspace.
  7. Wipe the rims with a clean, damp cloth, center the lid, and screw the band until finger-tip tight.
  8. Process in a boiling water bath for 15 minutes. Remove and let sit undisturbed for 24 hours until the vacuum seal pops.