Roasted Cherry Tomato Salsa for 6 Jars

Instructions:

1. Toss cherry tomatoes, diced onion, and garlic in olive oil on a sheet pan. Broil on high for 7 minutes until the skins blister and turn mahogany-colored.
2. Transfer the roasted vegetables into a stainless steel pot.
3. Stir in the minced jalapeños, apple cider vinegar, lime juice, sugar, and canning salt.
4. Simmer on medium-low for 10 minutes until the mixture reaches a chunky, cohesive consistency.
5. Fold in the fresh cilantro during the final 60 seconds of simmering.
6. Pack the hot salsa into sterilized pint jars, leaving 1/2 inch of headspace.
7. Wipe rims clean and apply new lids and bands.
8. Lower jars into a water bath canner and process for 15 minutes, ensuring they are covered by at least 1 inch of water.
9. Remove jars and let them sit undisturbed for 24 hours to ensure a proper seal.