Roasted Tomato Salsa is the most flavorful and delicious salsa by far! Canning salsa is easy and helps you to put more food on your pantry shelves for long term food storage!
Cut tomatoes, onions, and peppers in half. Place on foil covered baking pan.
Turn broiler on and move top rack up towards the broiler.
Roast tomatoes, onions and peppers flipping halfway through. Roast for about 20 minutes each side.
Transfer to a crock pot or large pot and cook on low for 2-3 hours.
Add spices, lemon juice and minced garlic. Blend with immersion blender.
If not canning, transfer to airtight containers. Refrigerate or freeze salsa until ready to eat.
If canning, prepare water bath canner. Heat jars in simmering water until ready for use. Do not boil jars.
Ladle hot salsa into hot jars leaving a 1/2 inch headspace. Remove air bubbles, wipe rim, and apply lid and ring to jar. Process jars in water bath canner for 15 minutes (20 minutes for altitudes 1000 to 6000 ft, 25 minutes above 6000 ft).
Pull basket up out of the water in the canning pot. Let them continue to sit in the canning pot in the basket for 10 minutes. Then transfer to a towel or pad to cool completely.