Smoky Honey Peach-Roasted Poblano Salsa

Preheat oven to 450°F. Place first five ingredients (through garlic) in two 15x10-inch baking pans. Drizzle with olive oil. Roast 15 minutes. Remove garlic; mince and set aside. Turn vegetables and roast 10 to 15 minutes more or until vegetables are charred. Cover pan with foil; let stand about 10 minutes. When peppers are cool enough to handle, use a sharp knife to gently remove skins; discard skins. Remove and discard tomato skins.

Transfer the minced garlic and the roasted vegetables with their cooking juices to a food processor (in batches, if necessary); cover and pulse with several on/off turns until all ingredients are chopped.

Transfer tomato mixture to a 4- to 6-qt. stainless-steel, enamel, or nonstick heavy pot. Add remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes, stirring occasionally.

Ladle hot salsa into hot sterilized pint canning jars, leaving a 1/2-inch headspace.** Wipe jar rims; adjust lids and screw bands.

Process filled jars in a boiling-water canner 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.