• Place the tomatoes skin side up on a baking sheet and broil in the oven until the skin is blistered. Set aside and cool. You will remove the skins when the tomatoes are safe to touch.
• In a skillet, brown your peppers and garlic cloves until brown and blistered.
• Place tomatoes, peppers, garlic, cilantro, salt, onion, and lemon juice in a blender and roughly puree.
• In a dutch oven over medium-high heat, combine all ingredients from blender, can tomatoes, and water and bring to boil. Reduce heat to medium and continue to boil for 15 minutes.
• Salsa can be eaten warm or cooled in the fridge for later.

Canning

• If canning, place mason jars in large pot of water and bring to a boil. You will want the inner seal of the lid in the water while the water is coming to a boil.
• Fill jars to the bottom of lip, then cover with lid and loosely tighten. Return to boiling water. Ensure that the water covers the jars and boil for 25 minutes.
• Turn off heat and leave jars in bath for 5 minutes.
• Let sit 24 hours then test to ensure that the seals are tight.