Plum tomatoes have firm flesh that holds up well during cooking, making them a good choice for this spicy salsa. Other varieties can be substituted, but make sure the tomatoes are not overripe. To tame the heat in this versatile salsa, use only 1 jalapeño chile.
Have ready hot, clean jars and their lids.
Preheat the broiler (grill). Combine the tomatoes and chile(s) on a baking sheet. Toss with 2 Tbsp of the olive oil and broil (grill) until lightly and evenly charred, 6–10 minutes. Transfer to a plate and let cool slightly. Halve, core, and seed the tomatoes. Halve and seed the chile(s). Place the chile(s) in a food processor.
Ladle the hot salsa into the jars, leaving
Process the jars for 15 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). 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.
© 2012 All rights reserved. Published by Weldon Owen.