This is from the Williams-Sonoma canning cookbook. We did 75# yesterday.
Wash 3.5 pounds of Roma tomatoes and cut in half. Coat in oil and grill (we used the indoor grill). Grill 1-2 oiled jalepenos and then seed them. Grill 1 large oiled onion. Run everything through the food processor along with 10 cloves of garlic. Put in large stock pot with 1/4 cup lime juice, 1 tsp salt, and 1/3 cup of cilantro. Simmer for 20 minutes.
If canning: put into jars with 1/4 inch headspace and process for 15 minutes. They say it will store for 6 months.
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