Prep time: PT60M
Cook time: PT30M
Total time: PT105M
4.5 stars (4 reviews)
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- Preheat the broiler. Place the tomatoes, garlic cloves, onion halves (cut side up), and chiles (skin side up) on a baking sheet lined with foil. Broil on the top rack. Remove garlic cloves after 4-5 minutes once they get brown. Broil tomatoes and chiles for 6-8 minutes until the skins are nicely charred, flip and broil for another 6-8 minutes. Broil onions for about 10 minutes until the tops are nicely charred.
- Alternatively, you may roast and char your vegetables on a cast iron pan over medium-high heat.
- Better yet, do that on a gas or charcoal grill. Make sure the grate is as close to the heat source as possible. If using a charcoal grill, add a few wood chunks (oak, hickory, pecan) for the vegetables to acquire a smoky flavor.
- Place the vegetables in a food processor, along with the salt, white pepper, cilantro, and any juices. Process for about 15-20 seconds until the texture is smooth. Taste for heat, and add more charred jalapenos if necessary.
- Place fresh salsa made using the steps above into a large pot, add the vinegar, and bring to a boil over medium-high heat, frequently stirring.
- Once the mixture is boiling, lower the heat and cook for 10 minutes.
- Meanwhile, sterilize jars and lids with rings.
- Ladle the salsa into the prepared jars leaving a 1/2" headspace. Wipe the rims, put the lids and the rings on, and tighten finger-tight.
- Process in a boiling water bath for 15 minutes (0-1,000ft) or 20 minutes at 1,001 - 6,000 ft and 25 minutes above 6000 ft.
- Let the jars cool down at room temperature for 12-24 hours, remove the rings, check the seals, and store them in a warm, dry, and dark place for up to a year for optimum freshness.
- Once open, refrigerate for up to 2 weeks.