Roasted Tomato-Garlic Salsa

Have ready 6 hot, clean half-pint jars and their lids.

Preheat a broiler.

On a baking sheet, stir together the tomatoes, chilies and 2 Tbs. of the olive oil. Broil until lightly and evenly charred, 6 to 10 minutes. Transfer to a plate and let cool slightly. Halve, core and seed the tomatoes. Halve and seed the chilies. Place the chilies in a food processor.

Preheat an oven to 425ºF.

On the same baking sheet, stir together the onion, garlic and the remaining 1 Tbs. olive oil. Roast until tender and charred at the edges, 10 to 12 minutes. Add the onion to the processor. Squeeze the cloves from the garlic skins and add the cloves to the processor. Process until finely chopped. Add the tomatoes and pulse until finely chopped. Transfer the mixture to a large nonreactive saucepan and stir in the lime juice and salt. Bring to a boil over medium-high heat, reduce the heat to low and simmer, uncovered, for 15 minutes. Add the cilantro and simmer for 5 minutes.

Ladle the hot salsa into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 15 minutes. The sealed jars can be stored in a cool, dark place for up to 6 months. If a seal has failed, store the jar in the refrigerator for up to 1 week. Makes 6 half-pint jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).