Cherry Tomato Salsa Canned Food

CHERRY TOMATO SALSA

Steps:

• Wash tomatoes and peppers before chopping. Peel onion and garlic.
• Chop cherry tomatoes (I usually cut them in half or in quarters, depending on size), peppers, onion, and garlic.
• Combine all ingredients in large saucepan or Dutch oven. Bring to a boil over medium-high heat.
• Reduce heat and simmer for 10 minutes.
• Ladle hot salsa into pint jars, leaving ½ inch headspace. Wipe jar rims with damp paper towel.
• Cover with two-piece lids. Process in water bath canner for15 minutes.
• Makes about 4 pints of salsa.

QUICK AND EASY, CHERRY TOMATO SALSA

Steps:

• First, peel the onion and cut it in half. Then, add the onion and garlic cloves to the bowl of a food processor.
• Chop the onion and garlic, then roughly chop one jalapeño and add it to the food processor. (Exclude the membrane and seeds to reduce the heat.)
• Chop the jalapeño with the onions/garlic.
• Next, add tomatoes then cilantro to the food processor.
• Chop the tomatoes and cilantro to your desired consistency.
• This next step is optional, but I like to do it - pour the salsa into a fine metal strainer over a bowl to get rid of any excess moisture. (The tomatoes and onions release a lot of liquid when you chop them up.) You want to do this BEFORE adding the salt and lime juice because you will strain out the salt and lime otherwise.
• Return the strained salsa to a bowl (or the food processor), then add salt and the juice of a lime.
• Mix well, then taste. Adjust with more salt, lime, and cilantro if needed. Serve with tortilla chips.

CHERRY TOMATO SALSA

Steps:

• To the bowl of a food processor fitted with the blade attachment, add the onion and garlic. Pulse until finely processed- you don't want chunks of butter garlic in your salsa.
• Add the tomatoes and the cilantro and continue pulsing, just until the mixture reaches your desire consistency. The salsa will be liquidy- you can drain off some of the excess liquid or keep it as is.
• Transfer the salsa to a serving bowl. Stir in the lime juice & salt, then serve.

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING

Steps:

• Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
• To continue canning, bring salsa to a boil.
• Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
• Process (boil) jars for 15 minutes.
• Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

FIRE-ROASTED CHERRY TOMATO SALSA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
• Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
• Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
• Remove garlic from skins; discard skins.
• Blend tomatoes, onion, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.