8 Roma tomatoes
1 large yellow onion, peeled
2 - 3 jalapeno peppers, stems snapped off
5 cloves garlic, peeled
1 1/2 tsp salt
1/2 bunch cilantro
3 T rice wine vinegar
1 1/2 tsp white vinegar
1 T lemon
1. Halve the tomatoes and quarter the onions and lay cut side up on a cookie sheet along side of jalapeno's and garlic cloves.
2. Roast at 375' until onions look nice and translucent, tomatoes are soft and peppers get a nice char on them, approximately 35 - 45 minutes.
3. Cool then put all of the ingredients, including salt and cilantro into a food processor. You will probably have to do this in at least 2 batches.
Makes approximately 2 quart jars/6 cups.
AF (400') 9 mins (put tray in then turn on AF, not preheated)
