Roasted Garlic Salsa

Instructions:

1. Prepare a boiling water bath canner and keep 6 pint jars hot until ready to fill.
2. Cut the tops off the garlic heads, drizzle lightly with olive oil, wrap in foil, and roast at 400°F (200°C) for 35–40 minutes, or until soft and golden. Let cool slightly, then squeeze the roasted cloves from their skins and mash into a paste.
3. In a large stainless steel pot, combine the tomatoes, green bell peppers, onions, chili peppers, apple cider vinegar, roasted garlic paste, cilantro, salt, and hot pepper sauce, if using.
4. Bring the mixture to a boil over medium-high heat, stirring constantly.
5. Reduce the heat and simmer gently for about 10 minutes, stirring frequently, until the salsa has thickened slightly.
6. Ladle the hot salsa into the prepared hot jars, leaving 1/2-inch headspace.
7. Remove any air bubbles, adjust the headspace if necessary, and wipe the jar rims clean.
8. Apply the lids and bands until fingertip tight.
9. Process the jars in a boiling water bath:
   • Half-pint jars: 15 minutes
   • Pint jars: 15 minutes
   • Adjust the processing time for your altitude if necessary.
10. Carefully remove the jars and allow them to cool undisturbed for 12–24 hours. Check that each lid has sealed properly before storing.

Variations

• Use a mixture of jalapeños and serrano peppers for a bolder, spicier salsa.
• Substitute part of the green bell peppers with red or yellow bell peppers for a touch of natural sweetness.
• Add a pinch of ground cumin for a warm, earthy flavor.
• Stir in extra chopped cilantro for a fresher herbal finish.
• Include a few roasted poblano peppers for a mild smoky depth.

Tips

• Roast the garlic until it is soft and lightly caramelized for the sweetest, richest flavor.
• Use ripe, meaty tomatoes to create a thicker salsa with less cooking time.
• Wear disposable gloves when handling hot peppers to protect your skin.
• Always use vinegar with 5% acidity and follow recommended canning procedures for safe preservation.
• This roasted garlic salsa is delicious with tortilla chips, tacos, burritos, grilled chicken, steak, burrito bowls, scrambled eggs, nachos, or as a flavorful topping for your favorite Tex-Mex dishes.