Cherry Tomato Salsa Recipes

FIRE-ROASTED CHERRY TOMATO SALSA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
• Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
• Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
• Remove garlic from skins; discard skins.
• Blend tomatoes, onion, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.

SIMPLE CHERRY TOMATO SALSA.

Steps:

• Place the onion and garlic in a food processor, and pulse until finely chopped.
• Add the cherry tomatoes and cilantro, and pulse until you reach the desired consistency.
• If there is a lot of excess liquid, drain some out. Add the lime juice and salt, and stir.
• Serve with tortilla chips.

CHERRY TOMATO SALSA

Steps:

• 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.

QUICK AND EASY, CHERRY TOMATO SALSA

Steps:

• First, peel the onion and cut it in half. Then, add the onion and garlic cloves to the bowl of a food processor.
• Chop the onion and garlic, then roughly chop one jalapeño and add it to the food processor. (Exclude the membrane and seeds to reduce the heat.)
• Chop the jalapeño with the onions/garlic.
• Next, add tomatoes then cilantro to the food processor.
• Chop the tomatoes and cilantro to your desired consistency.
• This next step is optional, but I like to do it - pour the salsa into a fine metal strainer over a bowl to get rid of any excess moisture. (The tomatoes and onions release a lot of liquid when you chop them up.) You want to do this BEFORE adding the salt and lime juice because you will strain out the salt and lime otherwise.
• Return the strained salsa to a bowl (or the food processor), then add salt and the juice of a lime.
• Mix well, then taste. Adjust with more salt, lime, and cilantro if needed. Serve with tortilla chips.

TOMATO FREEZER SALSA

Steps:

• Core, seed and coarsely chop tomatoes. Peeling is optional. You should get about 10 cups.
• Mix tomatoes, onions, garlic, hot peppers, green peppers, cilantro, lime juice, cumin, coriander, sugar, salt, cayenne pepper and black pepper in large pot.
• Bring to a boil, stirring often. Reduce to simmer and cook, uncovered until thickened to desired consistency, at least 45 minutes.
• Allow salsa to cool completely.
• Serve or fill freezer bags or containers leaving 1/2 inch headspace.
• Freeze up to 6 months.

SPICY CHERRY-TOMATO SALSA

Steps:

• Heat a dry large cast-iron skillet over high heat. Cook half the tomatoes and half the jalapenos, turning often. Transfer tomatoes to a large bowl as skins split; transfer jalapenos to a plate as skins char.
• When jalapenos are cool enough to handle, rub off of skins with paper towels. Discard ribs and seeds. Finely chop flesh; add to tomatoes in bowl. Repeat with remaining tomatoes and jalapenos.
• Stir cumin and lime juice into tomato mixture. Season with salt and pepper; toss. If not serving immediately, refrigerate in an airtight container up to 1 day.