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Roasted Poblano Salsa recipe from @ballcanning:

Yield: about 4 half-pint jars

4 large poblano peppers
2 serrano or jalapeño peppers
1 large onion, peeled & quartered
1 teaspoon salt
1/2 cup bottled lime juice

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

PREP Preheat oven to 375°F. Arrange poblano, serrano or jalapeños peppers and onion on a sheet pan. Roast for 25 minutes until skin of peppers is charred and puffy. Remove from oven and transfer to medium mixing bowl. Cover tightly with plastic wrap to allow skins to steam. When peppers have cooled, removed stem, skin, and seeds. Purée peppers in a food processor or blender with remaining ingredients until smooth.

COOK Transfer mixture to a saucepan and bring to a boil over medium-high heat, stirring frequently. Keep hot while filling jars.

FILL Ladle hot salsa into a hot jar, leaving 1 /2-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack in boiling-water canner containing simmering water (180°F). Repeat until all jars are filled.

PROCESS Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. While tempting, avoid tipping jars to drain water off the lid as you lift them out of the canner—doing so can press food against the gasket during this critical transition point and risk compromising the seal. Cool 12 hours. Check seals. Label and store jars.

Link to the Ball® Blue Book Guide to Preserving: https://get.aspr.app/SH12OV
Link to the Ball® EasyCanner: https://get.aspr.app/SH12Od
Link to the Ball® Half Pint Jars: https://get.aspr.app/SH12Og
Link to the Ball® Utensil Set: https://get.aspr.app/SH12Oa

Ball® and Ball logotype TMs Ball Corporation, used under license.

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