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