Ingredients: |
Ingredients: 7 cups cherry tomatoes, or whole small tomatoes cut up into wedges
2 jalapeno peppers, seeded, chopped in half
1/2 cup of red onions, chopped in quarters
2 cloves garlic, peeled whole cloves
1 green bell pepper, seeded and chopped in quarters
6 ounces tomato paste
1/2 cup lemon juice, bottled
1 teaspoon salt
1 tablespoon sugar
1/2 cup cilantro, fresh, stems and leaves
1/2 teaspoon cumin, ground powder
1/2 teaspoon coriander, ground powder
1 teaspoon oregano, dried
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Directions: |
Directions:PREHEAT OVEN 400ºF
1) Line a baking sheet with parchment paper or a silicone baking mat.
2) Wash cherry tomatoes and place them on a silicone baking sheet.
3) Cut jalapeno in half, remove the seeds, and add them to the baking sheet. 2 jalapeno peppers.
4) Peel and quarter the onion, then add it to the baking sheet, 1/2 cup red onions.
5) Peel the garlic cloves and place them whole on the baking sheet, 2 cloves garlic.
6) Quarter the green bell peppers, remove the seeds and add it to the baking sheet.
7) Place the baking sheet in the middle of the preheated oven and roast the ingredients for 12-15 minutes, or until the cherry tomatoes are golden, wrinkling on the skins and fragrant.
BLENDING:
1) Once the roasted ingredients are finished cooking in the oven, carefully transfer all the roasted veggies to the blender or food processor.
2) Add into the blender the tomato paste, lemon juice, salt, sugar, cilantro, cumin, coriander, and oregano. (6 ounce tomato paste, 1/2 cup lemon juice, 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup cilantro, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1 teaspoon oregano)
3) Blend everything together until you reach your desired salsa consistency.
4) Pour the salsa into a large saucepan.
5) Heat the mixture over medium heat, stirring frequently until it reaches a boil.
6) Reduce the heat to low and let the salsa simmer for 20 minutes, stirring occasionally.
WATER BATH CANNING
1) Prepare your PINT JARS by washing them thoroughly and keeping them hot..
2) Using a funnel in the jars, carefully ladle the hot salsa into the clean, hot pint jars, leaving a 1/2-inch headspace at the top.
3) Remove any air bubbles in the jars by gently tapping them or using a non-metallic utensil. Adjust the headspace if necessary.
4) Using a dampened, clean paper towel, wipe the rims of the jars to ensure they are clean and free from any salsa residue.
5) Apply the two-piece metal canning lids to each jar, making sure they are secure but not overly tightened.
6) Place the filled jars in a boiling water canner, following the recommended processing time and water level guidelines specified in the table in this recipe card’s notes.
7) After processing, carefully remove the jars from the canner and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12 to 24 hours.
8) Check the seals of the jars by pressing down on the center of each lid. If the lid does not flex or move, it is properly sealed. Any unsealed jars should be refrigerated.
9) Label the sealed jars with the date and store them in a cool, dark place. The yield will be approximately 2 pints of delicious homemade salsa. |
This recipe for CHERRY TOMATO SALSA is from