This is a great way to preserve your summer abundance of tomatoes!

5 lbs tomatoes
1/2 pound Serrano or jalapeno peppers
1 cup lime juice
1 Tb pickling salt

Grill tomatoes and peppers over high heat until slightly charred. Cool and remove stems from tomatoes and peppers. Puree all ingredients in a blender or food processor to desired thickness. Ladle into pint Mason jars, leaving half an inch of head space, seal and process in a boiling water bath for 15 minutes.

source: Chef Jesse Griffiths of Dai Due Supper Club