Serves: 5
Total Calories: 143

5 pounds tomatoes 1/2 roma, 1/2 regular
2 pounds bell peppers
6 hot chilies, like jalapeños or habaneros in the mix (depending on how hot you like it)
1 pound white onion, diced
4 cloves garlic
1 cup apple cider vinegar
2 teaspoons cumin
1 1/2 tablespoons chili powder
1/2 teaspoon pepper
3 teaspoons salt
1 cup chopped cilantro

Turn the broiler of the oven on.

Wash & dry tomatoes, peppers, and chilies. Spread tomatoes and peppers on a sheet pan and roast them under the broiler until their skin is blistered.

Flip and roast on the other side. Remove from oven and put bell peppers in a paper bag and seal (this will make them easy to peel).

Blend the tomatoes, their juice, garlic, 1/2 of the diced onions, and hot peppers (stems removed) in the blender until fairly smooth. (Leaving the skins on gives the salsa that great smoky flavor). Remove the peppers from the bag, peel, and dice.

Add all the ingredients to a sauce pan and bring to a boil. Simmer for 10 minutes, stirring occasionally.

While the salsa is simmering, prepare the hot water bath and heat the pint jars and lids.

Ladle hot salsa into clean, hot pint jars, leaving 1/2" headspace.

Wipe rims and add the lids. Process in a boiling water canner for 15 minutes at a full rolling boil (adjusting for altitude).

Nutritional Facts:

Serves: 5
Total Calories: 143
Calories from Fat: 0

More Recipes from the Camp Chef Cookbook Cookbook:
Canned Diced Tomatoes
Dill Pickles, Hamburger Slices
Dilly Beans
Easy Fiery Roasted Salsa
Easy Strawberry Jam
Garden Fresh Salsa
Grape Jelly
Harvest Marinara
Jalapeno Jelly
Old Fashioned Applesauce
Old Fashioned Ketchup
Classic Savory Tomato Juice
Peach Salsa
Plum Syrup
Salsa Verde