Roasted Salsa for Canning

8 lbs. (approx. 32 to 40) tomatoes (or use tomatillos for green salsa)

2 lbs. peppers (approx. 12 Anaheims plus 4 jalapenos is a good combo of flavor & heat, weigh and adjust quantity to equal 2 lbs.) - I USE 2 lbs DICE ROASTED HATCH CHILIS (CANNED)

4 medium onions

8 garlic cloves

1 cup fresh cilantro leaves

1 tablespoon + 1 teaspoon dried Mexican oregano (or regular oregano)

2 tablespoons ground cumin

2 tablespoons + 2 teaspoons kosher salt

2 tablespoons + 2 teaspoons ground black pepper

2 cup bottled lime juice (for canning safety, don't use fresh)

crushed red pepper flakes, optional (add to taste for a hotter salsa)

Note: Ingredients may have been altered from the original.

Directions at theyummylife.com

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