Cherry Tomato Salsa Recipe For Canning

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Cherry Tomatoes Hot Peppers Bell Peppers White Onion Garlic White Vinegar Mesquite Liquid Smoke Pickling Salt Cilantro

Add the cherry tomatoes whole to a food processor and chop them up. Then add them to a large stock pot.

Cut the peppers up and deseed and chop the peppers in a food processor.

Chop the cilantro and onion in a food processor and add to the stock pot. Add the remaining ingredients. Heat to a slight boil and reduce heat and simmer. 02

Ladle the hot salsa into canning jars leaving 1/2 inch headspace.

Wipe the rims of the jars, remove the air bubbles and place lids and add screw bands. Add the filled jars to the boiling water bath and process jars at a full rolling boil for 20 minutes. FULL RECIPE

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