Cherry Tomato Salsa Food

10-MINUTE CHERRY TOMATO SALSA

Steps:

• Roughly chop the onion and add to the bowl of a food processor or mini chopper along with the jalapeño pepper, and garlic cloves. Pulse until the contents are finely diced.
• Add the cherry tomatoes and pulse until the salsa is the consistency you desire - I like mine a bit chunky.
• If using, add the cilantro and pulse one or two more times.
• Strain the salsa through a mesh strainer to remove the excess juices.
• Add the salsa to a bowl and add the lime, salt, and black pepper. Taste and adjust the amount of lime and salt to your liking.
• Serve immediately (or chill first if you prefer) with tortilla chips.

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.

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.

CHERRY SALSA

Steps:

• Mix all ingredients in a medium mixing bowl until well combined. Serve with your favorite chips.

ROASTED RED SNAPPER WITH CHERRY TOMATO SALSA

Steps:

• Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
• Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.

HOT HOUSE CHERRY TOMATO SALSA

Steps:

• *NOTE: Do not seeds the chilies if you want a spicier salsa.
• Combine all ingredients in a non-reactive bowl and stir carefully. Taste and adjust seasoning if necessary, then chill 1 hour.
• Best eaten within a day.