PREP: 2 hours COOK: 2 hours 15 minutes ROAST: 20 minutes at 450°F PROCESS: 15 minutes MAKES: 7 pints
14 lb. ripe red tomatoes
8 medium fresh poblano or Anaheim chile peppers
6 medium fresh banana peppers
6 bulbs garlic
4 tsp. olive oil
2 cups finely chopped onions
1⅓ cups lime juice or cider vinegar
2 fresh habanero, Thai, or Scotch bonnet chile peppers, stemmed, seeded if desired, and finely chopped (tip, page 107)
4 tsp. salt
2 tsp. ground coriander
1 tsp. ground cumin
1. Cut tomatoes into quarters; remove and discard seeds. Working in batches, add quartered tomatoes to a food processor or blender; cover and pulse until tomatoes are finely chopped.
2. Transfer chopped tomatoes to an 8- to 10-qt. stainless-steel, enamel, or nonstick heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 hours or until reduced to 12 cups, stirring occasionally.
3. Meanwhile, preheat oven to 450°F. Quarter the poblano and banana peppers, removing the stems and seeds (tip, page 107). Place pepper quarters, skin sides up, on two foil-lined large baking sheets. Cut off the top ½ inch of each garlic bulb to expose ends of individual cloves. Leaving each garlic bulb whole, remove any loose papery outer layers. Place each garlic bulb, cut side up, on a square of double-thickness foil. Drizzle olive oil over garlic bulbs. Bring edges of foil up and around each bulb and fold edges together to loosely enclose. Place garlic packets directly on oven rack.
4. Roast peppers alongside garlic, one pan at a time, 20 to 25 minutes or until pepper skins are charred and garlic cloves feel soft when carefully pressed. Transfer garlic packets to a wire rack to cool. Immediately bring edges of foil up around pepper quarters and fold edges together to enclose; set aside to cool. Squeeze out garlic cloves into the food processor. Cover and process until nearly smooth; set aside. When pepper quarters are cool enough to handle, use a sharp knife to loosen edges of skins; gently pull off skins in strips and discard. Chop peppers.
5. Add chopped peppers, garlic, and the remaining six ingredients to the tomatoes. Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until reduced to 15 cups.
6. Ladle hot salsa into seven hot sterilized pint canning jars, leaving a ½-inch headspace. (Store any remaining salsa in an airtight container and refrigerate up to 1 week before serving.) Wipe jar rims; adjust lids and screw bands.
7. Process filled jars in a boiling-water canner 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)
PER 3 TBSP. SALSA: 36 cal., 1 g fat (0 g sat. fat), 0 mg chol., 163 mg sodium, 7 g carb., 2 g fiber, 1 g pro.