Cherry Tomato Salsa

Filed in Canning and Preserving by on August 31, 2020 0 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.
Servings 4 pints

Ingredients
  

  • 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

Instructions
 

  • 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 SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

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