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Cherry tomato salsa

Posted by ekgrows (My Page) on
Thu, Sep 20, 12 at 18:17

Has anybody made salsa with cherry tomatoes? I guess what I'm mostly curious about is the skin. Did you notice the skins in the final product? I realized today I don't have enough salsa canned, and the large tomatoes have slowed down a lot, while the cherries are still going strong. They may be my last chance at canning more salsa. I have sunsugar, black cherry, and super sweet 100's, so I know the salsa will be tasty, just the texture I'm a little concerned about. Thanks for any input :)

Follow-Up Postings:

RE: Cherry tomato salsa

Opened a jar last night that was a mix of cherry varieties (Juliet and Sun Gold) with regular tomatoes and yes we noticed the skins on the cherry-types.

It was still great and I'd make it again. But what surprised me was many of the cherries hadn't popped either during the cooking or the processing. Until you bit into them. Kind of a "salsa surprise", gives you salsa with a very different mouth feel. :)


RE: Cherry tomato salsa

Wife made baked Cheesy-Tomato Enchiladas for supper last night using the rest of the salsa jar as a filling in the tortillas. Great stuff. Would you believe those cherry tomatoes still didn't break until we cut into them!


RE: Cherry tomato salsa

Thanks Dave! Looks like we have a low of 32 tomorrow night, so if in fact I want anymore salsa, I will have to use cherries. I have some regular tomatoes as well, so will probably be a half and half mix. I will probably half or quarter the cherries.

I had enchiladas last night too! Used the rest of the salsa I had in the fridge (the extras that didn't make it into canning jars) sauteed some peppers, onion, chard, rolled it up with cheese, topped with salsa - yum :)

Thanks again, I'll try to post back my results :)

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