Salsa Verde

I was doubling this recipe which is why I have 2 cookie sheets
Salsa Verde
**** Always remember to adjust spices and lime juice according to your taste before canning****
Ingredients:
7 cups chopped cored peeled green tomatoes (about 12 medium)
5 Poblano Peppers, roasted, and seeded
2 Large Onions (roughly chopped)
4 Cloves Garlic, cut in half
2 Tbsps. Olive Oil - per cookie sheet
½ - 1 cup bottled lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
2 tsp salt
1 tsp freshly ground black pepper
Directions
Roast tomatoes, onions, garlic and olive oil in a 425-450 oven until lightly charred. This should take 30-40 mins.
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Add tomatoes, garlic and onions to a food processor or blender to desired chunkiness. Midway through blending, add the cilantro. Add to a large saucepan. Bring to a boil. Stir in cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.
Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
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 for 20 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. Cool 12-24 hours.
Quick Tip. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
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