Roasted Salsa Recipe For Canning

Ingredients

• 4 pounds Roma tomatoes, halved
• 2 large white onions, quartered
• 4-6 jalapeño peppers, stemmed (adjust based on heat preference)
• 3 cloves garlic, peeled
• 1 bunch fresh cilantro, roughly chopped
• 1 large green bell pepper, seeded and quartered
• 2 teaspoons ground cumin
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 cup white vinegar (5% acidity for safe canning)
• 1 tablespoon sugar (balances acidity and enhances flavor)
• 1 teaspoon dried oregano (optional, for a more herbal note)
• 1 small carrot, peeled and diced (optional, adds natural sweetness and thickness)
• 1-2 chipotle peppers in adobo (optional, for extra smoky heat)