Ingredients

3 lbs paste tomatoes, cored
¾ lb jalapeño peppers, about a dozen medium
4 garlic cloves
1 medium onion, cut into ½ inch slices
2 tsp salt
½ cup fresh cilantro, chopped
⅓ cup lime juice

Directions

Preheat the oven to 425°F (220°C).

Arrange all vegetables on a baking sheet and roast for 20 minutes. Remove the garlic cloves, rotate the sheet, and continue baking for another 20 minutes.

Allow to cool, then peel tomatoes and coarsely chop. Chop onions.

Slip skins from jalapeños (optional), remove stems, and finely dice.

Combine all ingredients in a stock pot or Dutch oven. Bring to a boil and simmer for 5 minutes.

Ladle into prepared jars, leaving ½ inch headspace.

Process half-pint jars for 15 minutes and pint jars for 20 minutes, adjusting for altitude.