Roasted Tomato Salsa

Place quartered Roma tomatoes and whole garlic cloves on a baking sheet. Drizzle with olive oil and season with salt.

Roast in the oven until the tomatoes are softened and slightly charred.

While the tomatoes roast, char the poblano and jalapeño peppers directly over a gas flame until the skins are blackened all over.

Place the charred peppers in a bowl to steam, then peel, de-seed, and chop them.

In a large molcajete or bowl, combine the lime juice, lime zest, and chopped white onion.

Add the chopped roasted peppers and fresh cilantro to the molcajete.

Add the roasted tomatoes and garlic to the molcajete.

Using the pestle, mash all the ingredients together until you reach your desired salsa consistency.

For canning, add citric acid to sterilized jars, then fill with the hot salsa, leaving appropriate headspace. Process in a water bath canner according to safe canning guidelines.

Serve the fresh salsa with chips, on nachos, or as a topping for tacos.