Directions

1. 1

   Prepare a water-bath canner with enough water to cover four 12-ounce jars by about 1 inch. Bring the water to a boil and maintain a gentle boil throughout processing. In a separate small saucepan, place the canning lids, cover with water, and keep at a very low simmer until you are ready to use them.

2. 2

   Preheat your broiler to high and line a rimmed baking sheet with aluminum foil. Arrange the Hatch chile peppers on the sheet and broil for 3 to 4 minutes until the exposed side is blistered and blackened. Rotate the peppers and continue broiling until all sides are charred and blistered, about 10 to 15 minutes total. Fold the foil up around the peppers to trap steam and allow them to cool until they can be handled comfortably. Once cool, gently rub off the charred skin, remove the seeds, and cut the peppers into small dice. Set aside.

3. 3

   Fill a large pot with water and bring it to a rolling boil. Prepare a large bowl filled with ice water and position it near your stove. Using a sharp knife, core the tomatoes and score a shallow X on the bottom of each. Working in batches to avoid overcrowding, carefully place tomatoes in the boiling water for 1 to 2 minutes, then immediately transfer them with a slotted spoon to the ice bath. Once the water returns to a boil, repeat with the remaining tomatoes. When the tomatoes are cool enough to handle, slip off the skins and discard them. Coarsely chop the peeled tomatoes and transfer them to a large, heavy-bottomed pot, including any accumulated juices.

4. 4

   Add the diced roasted Hatch chiles to the pot of chopped tomatoes and their juices. Bring the mixture to a boil over medium-high heat, then reduce to a gentle boil. Stir frequently and cook for 30 to 45 minutes, or until the mixture has thickened and reduced slightly. This cooking time allows the flavors to concentrate and the chile essence to infuse throughout.

5. 5

   While the tomato mixture is cooking, distribute 2 tablespoons of bottled lemon juice to each of the four prepared 12-ounce jars. Carefully ladle the hot tomato and chile mixture into the jars, leaving half an inch of headspace from the rim. Run a clean chopstick or thin knife around the inside of each jar to release any trapped air bubbles. Adjust the tomato level if necessary to maintain the half-inch headspace.

6. 6

   Wipe the rim of each jar thoroughly with a clean, damp cloth to remove any seeds, pulp, or juice. Remove a lid from the simmering water with tongs, place it on the jar, and screw the band down finger-tight—just snug enough so it doesn't move, but not so tight that steam cannot escape during processing.

7. 7

   Carefully place the filled jars on the rack in the boiling water bath, ensuring they are fully submerged with about 1 inch of water above the lids. Return the water to a rolling boil and process for 35 minutes, maintaining the boil throughout. When the time is complete, turn off the heat (and move the pot off the burner if using an electric stove) and carefully remove the canner lid. Let the jars sit in the hot water for 10 minutes, then carefully lift them out and place on a folded kitchen towel at room temperature. Do not disturb them as they cool completely, which may take several hours. Once completely cool, press the center of each lid downward; a properly sealed jar will show no movement and will not flex. Any jars that did not seal should be refrigerated and used within a few days.