Home » Appetizer » Roma or Cherry Tomato Salsa {copycat Village Hot Sauce}

Roma or Cherry Tomato Salsa {copycat Village Hot Sauce}

Roma or Cherry Tomato Salsa {Village Copycat}

Roma or Cherry Tomato Salsa {Village Copycat}

My very favorite salsa has always been Village Hot Sauce. The salsa is sold in clear tubs in local grocery stores with various degrees of heat. I’m a “mild” person. I can chow through a container in two sittings. One sitting if I skip the rest of the meal!  I love that the Village salsa has plenty of cumin. That’s a deal breaker for me in a salsa. I love fresh tomatoes, jalapenos, cilantro (just a little) and garlic but I gotta be able to taste the cumin!When I had so very many Roma and cherry tomatoes this year (I dubbed it “Year of the Tomato”), my garden harvests became part of a salsa making fest. Or is that fiesta?  I hadn’t canned things in jars for many years, nor had I made salsa. But I got pretty lucky. When we weren’t able to find my canner (giant navy pot with speckles and a rack), my P.S. zipped over to the store and bought a new one. I suspect my son and his wife borrowed the old one and it’s residing in a dark corner of their basement. But oh well, we now each have one. The other part of my luck was that I hit on a perfect copycat recipe for my salsa, first try! Yum!

Measure ingredients into the bowl of a food processor

Measure ingredients into the bowl of a food processor

I’ve made the salsa with both Romas and with cherry tomatoes and the resulting salsa is always excellent.  I blanched the Romas to remove their skins then added about 5 ounces of tomatoes to the bowl of my food processor. I added roughly chopped red onion, some fresh cilantro (I eyeballed it), some minced jalapeno, minced garlic, cumin, sugar, salt and the juice of one lime.

Pulse until desired consistency, stopping to scrape down insides of bowl if necessary

Pulse until desired consistency, stopping to scrape down insides of bowl if necessary

I pulsed the processor a few times, stopping to scrape the insides down when necessary. I wanted it in small chunks. I taste tested the salsa for seasoning and decided it was perfect! I knew the seasonings and jalapeno would blend more after it had set awhile.

Let salsa set to release bubbles

Let salsa set to release bubbles

The salsa was poured into a measuring pitcher, then into clean jars. I made a second batch and when all of the salsa was in jars I wiped the tops and placed the canning lids and rings on top. I’d filled the canner with water and it was heating.

The jars went into the water and when it came to a boil again I set the timer for 15 minutes. When the timer rang I pulled the rack out and let the jars cool slightly before setting them on a rack to cool completely. I love hearing the snap of the lid as it fully seals. Sometimes a jar or two will do that in the canner, but most of the jars do it while they’re cooling on the rack.

Place in jars and process 15 minutes in a hot bath in the canner

Place in jars and process 15 minutes in a hot bath in the canner

Later I pressed lightly on each jar’s top lid and they were all sealed. If there is any give, or the lid pops back up after you press on it you don’t have a good seal. You’ll need to reseal it with a new lid or just use that jar first!

I mentioned that I’ve also used cherry tomatoes for this salsa and they work equally well. The food processor reduces the skins to very small pieces so you don’t really notice them. My cherry tomatoes were also naturally sweeter than the Romas so I didn’t add any sugar to the batches. Well I admit I did add sugar to the first batch and wow that was weirdly sweet. I simply mixed all of the batches together to neutralize the sweetness of that first batch and it was salvaged.

Roma or Cherry Tomato Salsa {Village Copycat}

Roma or Cherry Tomato Salsa {Village Copycat}

I only used fresh limes and didn’t use bottled lime juice. I thought it was more fun and oh so more professional since I was using all fresh ingredients. I can’t say how it would be with other than fresh juice; if you try it I’d like to hear your results!

As for how to eat this salsa? With tortilla chips, of course! I like the smaller round ones for best scooping!

Roma or Cherry Tomato Salsa {copycat Village Hot Sauce}

5 ounces Roma tomatoes; blanch to remove skins (or use 5 ounces cherry tomatoes with skins)
¼ cup red onion; roughly chopped
1 tablespoon jalapeno; minced (or more for increased heat)
1 teaspoon garlic; minced
2 tablespoons fresh cilantro (just eyeball it, no need to chop)
1 teaspoon cumin
1 teaspoon salt
1 teaspoon sugar (omit if using a sweet cherry tomato)
Juice of one lime

Place all ingredients minus the lime into the bowl of your food processor. Halve the lime and squeeze the juice out of the halves. Press pulse several times until there are no large pieces remaining. You might need to stop and scraped down the insides once or twice.

Pour into storage containers and refrigerate or freeze.  Or pour into pint canning jars and process in boiling water in a canner for 15 minutes then stored at room temperature.

Recipe makes 4-5 cups of salsaTiara Logo

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