Simple 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.

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.

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.

SPICY CHERRY-TOMATO SALSA

Steps:

• Heat a dry large cast-iron skillet over high heat. Cook half the tomatoes and half the jalapenos, turning often. Transfer tomatoes to a large bowl as skins split; transfer jalapenos to a plate as skins char.
• When jalapenos are cool enough to handle, rub off of skins with paper towels. Discard ribs and seeds. Finely chop flesh; add to tomatoes in bowl. Repeat with remaining tomatoes and jalapenos.
• Stir cumin and lime juice into tomato mixture. Season with salt and pepper; toss. If not serving immediately, refrigerate in an airtight container up to 1 day.

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.