PREP: 45 minutes ROAST: 25 minutes at 450°F STAND: 30 minutes COOK: 15 minutes PROCESS: 15 minutes MAKES: 7 half-pints

Mango-Chipotle Salsa

What You’ll Need

8 lb. ripe red tomatoes

1 cup thinly sliced green onions

½ cup lemon juice

3 Tbsp. finely chopped, canned chipotle peppers in adobo sauce (tip, page 107)

3 cloves garlic, minced

1 tsp. salt

½ tsp. black pepper

3 cups seeded, peeled, and chopped mangoes

How to Make It

1. Preheat oven to 450°F. Line two 15×10-inch baking pans with foil; set aside. Quarter tomatoes; remove and discard cores and seeds. Divide tomatoes between the prepared pans, spreading in a single layer. Roast 25 to 30 minutes or until tomatoes are softened and starting to char. Cool tomatoes slightly. Peel off and discard skins.

2. Transfer tomatoes to a bowl and coarsely snip with clean kitchen scissors. Transfer tomatoes to a stainless-steel colander set in sink. Let drain 30 minutes.

3. Transfer drained tomatoes to a large stainless-steel, enamel, or nonstick heavy saucepan. Stir in the next six ingredients (through black pepper). Bring to boiling; reduce heat. Boil gently, uncovered, for 15 minutes, stirring occasionally. Stir in mangoes.

4. Ladle hot salsa into seven hot sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

5. 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 ¼ CUP SALSA: 35 cal., 0 g fat, 0 mg chol., 97 mg sodium, 8 g carb., 2 g fiber, 1 g pro.