Lazy Cherry Tomato Salsa

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

Ingredients:

• 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.

Roast the tomatoes in the oven on 400 for twenty minutes with olive oil and salt. Roast garlic  and onions also.

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).