Cherry Tomato Salsa

Filed in Canning and Preserving by on August 31, 2020 7 Comments

Turn backyard cherry tomatoes into a colorful – and tasty – salsa.

Cherry tomatoes are colorful, easy to grow, and prolific. So every year I find myself planting several different kinds. This year, I put 10 cherry tomato plants in the ground and they have blessed me with lots of tomatoes. LOTS of tomatoes. There are tiny red cherry tomatoes. Medium sized yellow cherry tomatoes. Beefy purple cherry tomatoes. And what can only be described as a promiscuous cross between the purple and what was supposed to be green cherry tomatoes. The vines are starting to look like Medusa’s hair, wildly writhing all over the place, so it was time to cut them back, and harvest the tomatoes for salsa.

If you avoid making salsa because of all that peeling and seeding of tomatoes (I can’t be the only lazy home food preserver, can I?), cherry tomato salsa is the answer. The end result is a bit juicy, but you can thicken each jar as you open it if you like. I usually use the loose salsa as is, but it only takes a few minutes to thicken the salsa with a little cornstarch. DON’T thicken it before canning.

This recipe makes a mild-medium salsa. Although there are no additional spices, the flavor is fantastic, due to those sweet cherry tomatoes!

Not sure how to properly use a water bath canner? Check out my free tutorial here before canning your salsa.

Cherry Tomato Salsa

Turn backyard cherry tomatoes into a colorful, and tasty,salsa.
5 from 1 vote
Servings 4 pints


  • 7 cups chopped cherry tomatoes
  • 3 1/2 cups chopped Anaheim peppers
  • 2 medium jalapeno peppers
  • 1 1/3 cups chopped onion
  • 3 cloves garlic
  • 2 teaspoons pickling salt
  • 1 cup cider vinegar
  • 1/4 cup lime juice


  • 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.
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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

Comments (7)

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  1. Kathy Morgan says:

    Do you have to use citric acid to can this salsa since its a tomato salsa?

    • admin says:

      Kathy, no citric acid needed. The vinegar and lime juice provide enough acidity.

      • Kathy Morgan says:

        Thank you, I made my batch of salsa, but I tasted it as I put it in my canning jars. Mine tasted extremely strong vinegar. Im new to canning, but followed the recipe exactly. Any thoughts on what I did wrong or how to fix it?

        • admin says:

          Kathy, as long as you used the correct amounts of ingredients I am sure you did nothing wrong. Most pickled products mellow a bit as they age. Let the jars sit at least 3 weeks after processing and then taste again. I bet it will be perfect! If not, it could be that the tomato variety is quite astringent. Don’t reduce the amount of vinegar and lime juice though; it’s there to assure a safe product.

          • Kathy Morgan says:

            Thanks much! I was thinking that might be the case! It looks beautiful! Thank you for responding so quickly.

  2. Cynthia pope says:

    5 stars
    Came out so good thank you for sharing we have had a ton of cherry tomatoes this year.I could not find Anaheim peppers so I used green and jalapeno instead came out great

    • admin says:

      Cynthia, that’s great! I am down to only one jar left. Thankfully it will soon be cherry tomato season here.

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