SUN GOLD SALSA

Sun Gold Salsa image

Every year my husband and I plant two types of cherry tomatoes. This year we chose Sun Gold tomatoes and Super Sweet 100's. The Super Sweet 100's are red and a bit larger than the Gold's. You can find the salsa recipe for the 100's elsewhere in my cookbook. The Sun Gold's range from yellow to gold to bright orange. We grow them in garden pots on our deck and surround them with chive plants to keep the snails and ants away. One plant can grow to five feet tall, with a three- to four-foot radius. The tomatoes are delicious in salads, soups, and salsa. I don't use vinegar in my salsas so if the tomatoes are sweet (and they are!) the salsa is sweet. This sweet salsa gets its kick from cayenne pepper. Yum!

Provided by Chef Wilma and Frie

Time 2h30m

Yield 8 half-pint jars, 16 serving(s)

Number Of Ingredients 10

Ingredients

8 cups yellow cherry tomatoes, rinsed and whole
1 medium white onion, quartered
1/2 red bell pepper, cut in half-inch strips
6 garlic cloves, skinned
3 tablespoons lime juice
3 tablespoons lemon juice
1 (4 ounce) can diced green chilies, mild.**
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground cayenne pepper, see below.***

Steps:

This recipe makes about 8 cups of salsa. If you plan on canning the salsa, start with the instructions in the canning section below.
In a food processor or blender, pulse small batches of tomatoes, onions, garlic, Bell pepper, and diced green chiles.
Pulse the ingredients to the level of chunkiness you like. I make sure at least half of the ingredients are pulsed to liquid.
Place each batch of raw salsa in a large (at least 2 quarts) saucepan. When all of the raw salsa has been processed, add the lemon and lime juices, salt, cumin, and cayenne pepper.
Bring to a boil, stirring frequently. Once boiling, turn heat to low (the lowest setting you have) and cook for 2 hours. Stir occasionally.
Place in glass containers, cool completely, refrigerate.
CANNING INSTRUCTIONS:.
You will need 8 half-pint, or 4 pint containers. I use canning jars. I have a canner and all the associated tools, but for a small batch of salsa I prefer to use smaller gear.
I begin the whole procedure by placing a clean cloth ( to protect the jars) in the bottom of a large, deep pot. I put the glassware in the pot so that the lips of the jars don't touch. Fill the pot with water to cover the jars. Place on stove and bring to boil. Boil for 10 minutes. Turn off heat and cover.
Place the rings and lids (for canning jars) in a saucepan with water to cover, and bring them to a boil, as well. Boil gently for 5 minutes, turn off heat and cover.
Follow the instructions above for preparing the salsa. About 15 to 20 minutes before the salsa is done, bring your pots of jars, rings and lids back to a boil. Keep them hot until ready to can the salsa.
Using tongs or a canner's grip, remove jars from large pot. Place jars on a clean tea towel or cloth. Make sure the water is poured out, but don't dry (don't touch the insides of jars with anything that has not been sterilized).
Fill the jars leaving a 1/2-inch space between salsa and jar lip. Place lids on the jars. Place rings on jars, making sure they are on straight. Tighten only fingertip tight.
Place the jars in the large pot. Make sure hot water covers jars completely. Bring to a boil and continue to boil for 15 minutes. Use a clock or timer - don't guess when processing food.
When salsa has processed, turn off heat and remove pot from heat source. Very carefully remove jars from hot water. DO NOT TOUCH LIDS. Place jars on cloth or towel, out of draft or open window. As the salsa cools you will hear the pops of the lids as they seal. After a few hours remove the rings from the sealed jars. Store jars in pantry. Chill before serving.
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*If you don't grow them, you can find them at most produce stands. Don't bother trying to skin or de-seed these little tomatoes. Use them whole.
**If you grow your own green chili's, you will need 1/2 to 3/4 cup of chopped chili's. Wash the chili's, remove the stem and slit down the middle. Remove the seeds and discard. Chop the remaining flesh into half-finch bits.
***Mild (1/2 tsp.), Medium (1 1/2 tsp.), Hot (3 tsp.) These measurements are based on MY tongue. You will need to do your own taste tests.