Cherry Tomato Salsa
Turn backyard cherry tomatoes into a colorful, and tasty,salsa.
- 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.