Normally, cherry tomatoes are mostly for fresh eating since it would be crazy to peel them for sauce or other canning projects…
…but since I hate peeling pretty much everything (carrots, peaches, potatoes, etc.), I stopped peeling my tomatoes long ago. I just zap them with my immersion blender for sauce, ketchup, jam, and salsa. If I peeled my tomatoes, there’s no way I’d have a two whole shelves in the pantry filled with tomato products. There’s just no way, not enough hours in the day.
This salsa is my way of turning a bajillion cherry tomatoes into something wonderful. I’m sure we’ll have it with tortilla chips and in burritos, but what I really want it for is breakfast. I like fried eggs with salsa and tortillas for breakfast, and this salsa is my secret stash that I’m not sharing with anyone.
Unless they ask.
And then I’ll probably end up frying eggs for both of us.
Lazy Cherry Tomato Salsa
adapted from the recipe for “Spicy Tomato Salsa” in the Ball Complete Book of Home Preserving, p. 205.
Makes: 6 pint jars
Cook Time: 45 minutes or so
- 12 c. roughly chopped cherry tomatoes, stems removed (it’s fine to do a quick, sloppy job with this chopping, you just want to get an accurate measurement of 12 c. of tomatoes and not 8 c. of tomatoes with a bunch of air pockets)
- 3 c. diced onions
- 1 c. tightly packed chopped cilantro
- 15 cloves of roughly chopped garlic
- 6 fresh cayenne chilis (or whatever you have)
- 3/4 c. apple cider vinegar
- 1/4 c. fresh lime juice
- 1 tbs. sea salt
Prepare boiling water canner, jars and lids.
Combine all the ingredients in a big, heavy bottomed pot. Cook on medium heat for about 20 minutes, until everything is simmering and tender. Puree with an immersion blender (or whatever you use to puree things). Feel free to leave the salsa a little chunky if you like.
Cook for another 20 minutes on medium heat, stirring occasionally, until it’s slightly thickened. Ladle into hot jars, leaving 1/2″ headspace. Process pint jars for 15 minutes. Remember to adjust for altitude if necessary. (Half pint jars also get fifteen minutes of processing time, if you don’t want to do pints).
P.S. You can definitely use whatever tomatoes you have for this, it doesn’t have to be cherry tomatoes.