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Cherry Tomato Salsa

Turn backyard cherry tomatoes into a colorful, and tasty,salsa.
5 from 4 votes
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.