I tried to find the recipe also, it does not rxist with that name.

Its in the newest version of Ball Complete Book of Home Preserving. https://www.ballmasonjars.com/blog?cid=salsa-ranchera

Salsa Ranchera

Roast tomatoes, jalapeño and onions make this picante salsa perfect for fresh, quick Mexican meals. Try with tacos, grilled steak or fish.

Makes:

4 Pint Jars (16 oz)

Prep:

1 Hour

Processing Time:

20 Minutes

INGREDIENTS

3 lb plum tomatoes, cored

¾ lb jalapeño peppers

4 garlic cloves

1 medium white onion, cut into ½ inch rings

2 tsp salt

½ cup fresh cilantro, chopped

1/3 cup bottled lime juice

Water Bath Canning

DIRECTIONS

FIRST, LET'S PREP!

Preheat oven to 425°. Cover a large rimmed baking sheet with aluminum foil; arrange plum tomatoes, whole jalapeños, garlic cloves and white onion slices in a single layer. Roast for 20 minutes; remove garlic from baking sheet and roast 20 minutes more or until vegetables are very soft and beginning to char.

Transfer jalapeños to a bowl and cover with plastic wrap. Let stand at least 15 minutes.

Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

NEXT, TIME TO COOK!

Remove skins from tomatoes. Coarsely chop tomatoes, onions and garlic; place in a medium saucepan. Peel, seed and mince jalapeño peppers; add to tomato mixture along with salt. Bring to a boil over medium heat, stirring often. Reduce heat and simmer 2 minutes. Stir in cilantro and lime juice; remove from heat.

DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET'S CAN IT!

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

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

The recipe sounds good. Please let us know if you decide to make it. Or if anyone else has?

I found the salsa recipe you posted, but I was looking for a tomato sauce, like your title.

I was thinking of using as a taco sauce or for sloppy Joes.

I did make this today. My review? Meh. This is nothing special. Save the ingredients and put them toward making Annie's Salsa. I do think it'll work for making sloppy joes or in place of taco seasoning.

Thanks for letting us know booberry! I want to make Annie's salsa soon. Hoping for a nice size tomato harvest in the fall to make some.