Canning Roasted Salsa

Roasting vegetable for salsa has been a game changer for years now for my family. I can all of our salsa each year, and we always ate it... but we LOVE our salsa more than ever.
The ratio of my salsa is 80% tomatoes mixed with 20% "other" as in, bell peppers, hot peppers, onions, and garlic.
Lay on baking sheet and roast til tender and slightly caramelized in the oven at 375* for approx an hour (depending on your oven).
Afterwards, I strain the juice into a bowl and save to add back if needed.
I add vinegar, salt, cilantro, and a touch of sugar.
Puree and then of course you need to taste to make sure it's to your liking.
Once your taste is just right, add to jars and process in hot water bath canner for 20 min.
Enjoy!
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