Smoked tomato, peppers, onion, garlic, and bottled lime juice with a deep rustic flavor.
YIELD6 pints
SMOKE90–120 min
SIMMER3–5 min
PROCESS15 min*
THE STORY
Smoke is the first seasoning.
Tomatoes, peppers, onion, and garlic take on gentle smoke before they are measured and built into salsa. That preserves the fresh vegetable structure while giving the finished jars a deep backyard-smoke character.
This card records a house adaptation. Because shelf-stable salsa safety depends on a specifically tested formula, verify the exact ratios and process with a current USDA, NCHFP, or local-extension tested recipe before canning; otherwise refrigerate or freeze the finished salsa.
Recorded method
Smoke.Arrange halved tomatoes and jalapeños, quartered onion, and garlic on racks or pans. Smoke at 225°F for 90–120 minutes, until softened and lightly charred.
Prep and measure.Peel tomatoes if the skins loosen, peel garlic, then chop and measure. The card calls for exactly 6 cups prepared tomatoes and 9 cups combined onion and peppers.
Build the salsa.Combine vegetables, bottled lime juice, and seasonings in a large pot. Bring to a boil and simmer 3–5 minutes.
Fill.Ladle into hot pint jars, remove bubbles, and leave ½-inch headspace. Wipe rims and apply lids fingertip-tight.
Process.The card records 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, and 25 minutes above 6,000 ft.
Cool.Cool undisturbed 12–24 hours, check seals, label, and refrigerate after opening.
Canning safety: This is a personal house-batch record, not represented here as a laboratory-validated canning formula. Do not alter vegetable-to-acid ratios. Use commercially bottled lime juice, and confirm the complete process against a current tested salsa recipe before shelf storage.
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