The All New Ball Book of Canning - Lay it Flat Cooking Challenge

Welcome to the Lay it Flat Cooking Challenge, where culinary exploration and creativity take center stage! At Lay it Flat, we believe cooking should be a joy, not a struggle, and our spiral-bound cookbooks make following recipes a breeze. Each week, we invite you to embrace your inner chef and join us in cooking up delightful dishes as part of an exciting competition. From seasoned home cooks to beginners, everyone is welcome to participate.

This week, we're featuring an enticing recipe from The All New Ball Book of Canning and Preserving: Salsa Ranchera. Rich, flavorful, and perfect for a savory breakfast or dinner, this dish promises an adventure. Follow the recipes, share your culinary creations, and get a chance to enter our monthly drawing for a free Lay it Flat cookbook! Join us now and transform your kitchen into a vibrant, fun-filled cooking haven!

Salsa Ranchera


  • 3 lb plum tomatoes, cored
  • 3/4 lb jalapeño peppers
  • 4 garlic cloves
  • 1 medium-size white onion, cut into 1/2 in thick slices
  • 2 tsp salt
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup fresh lime juice


Preheat oven to 425 degrees. Arrange first 4 ingredients on a large rimmed baking sheet lined up with aluminum foil. Bake at 425 degrees for 20 minutes. Remove garlic from baking sheet. Bake 20 more minutes or until vegetables are very soft and beginning to char.

Transfer jalapeño peppers to a bowl; cover bowl with plastic wrap. Let stand for 15 minutes.

Meanwhile, remove skins from tomatoes, and coarsely chop. Coarsely chop onion, Place tomato, onion, and salt in a medium stainless steel or enameled saucepan.

Peel peppers; remove and discard seeds, if desired. Finely chop peppers and cooled garlic; add to tomato mixture. Bring to a boil, stirring often. Reduce heat, and simmer 2 minutes. Stir in cilantro and lime juice.

Ladle hot salsa into a jar, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. 

Process jars 20 minutes, adjusting altitude. Turn off head; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Pick up The All New Ball Book of Canning & Preserving today for over 350 awesome canning recipes!