Roasted Tomato & Ancho Salsa Roja

This is a beginner-friendly water bath canning recipe for a roasted tomato and ancho salsa roja, adapted from a tested Ball canning recipe (with only safe modifications made). If you are canning this recipe, you can increase the amount of lime juice or tomato but do not increase the other ingredients or change ratios (any low-acid ingredients can be reduced or omitted to taste, but not the lime and tomato). If you are freezing the salsa or using it fresh, feel free to modify or adjust any ingredients to taste.

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