Homemade Salsa with Cherry Tomatoes
I love fresh homemade salsa, and every summer, I find myself with more cherry tomatoes than I know what to do with. Their natural sweetness balances perfectly with the heat from the jalapeños, making this cherry tomato salsa absolutely irresistible. Even my mom, who usually avoids spicy foods, loves it!
One of the best things about this recipe is how quick and easy it is to make, since the food processor does all the work, this salsa is ready in just 5 minutes. Did I mention you only need six fresh ingredients?
If you have an abundance of cherry tomatoes, you might also love my Roasted Cherry Tomato Pasta Sauce for an epic weeknight meal or Blistered Tomatoes spread over crusty bread with fresh basil for a light appetizer.
Ingredients
- Red onion – Adds a nice bite to the salsa. If you prefer a milder flavor, use green onions for a subtler taste.
- Jalapeno – For a bit of heat! If you’re sensitive to spice, start with one and remove the seeds and white membrane to tone it down.
- Cilantro – A key ingredient for authentic salsa flavor, but feel free to omit if you’re not a fan.
- Cherry tomatoes – These add sweetness to the salsa without needing to be peeled, making prep easy. You can also use grape tomatoes, which are slightly less sweet.
- Lime juice – Adds necessary acidity and a refreshing zing. Use more if you like a stronger lime flavor.
- Salt – Balances all the flavors and enhances the freshness of the ingredients.
How to make cherry tomato salsa
Pell and rough chop the red onion. Break down the jalapeno (remove the stem and seeds (optional)). Add red onion and jalapeno to food processor and pulse. Add the cilantro and pulse until well broken down and combined. Add cherry tomatoes and pulse 15-20 times. Add lime juice and salt and pulse again. Taste for flavor.
Note: If you like a less watery salsa, pour the salsa into a mesh strainer and drain off some of the liquid before adding the lime juice and salt.
Use immediately or store in the fridge for up to a week in a well-sealed container.
Sam’s Success Tips
- Blend vegetables first: To avoid a soupy salsa, blend the onion and jalapeno before adding the tomatoes.
- Control the texture: If you prefer a thicker salsa, strain out excess juice from the tomatoes using a mesh strainer before adding lime juice and salt.
- Customize the spice level: Adjust the heat by adding more or less jalapeno or omitting it altogether. Remove seeds and membranes for a milder salsa.
- Handle jalapenos carefully: Wear gloves or wash your hands immediately after cutting jalapenos. Avoid touching your eyes to prevent irritation.
- Adjust for your preference: Don’t be afraid to adjust the seasoning! Add more lime juice or salt to suit your taste.
- Use all of the cilantro: You can use both the leaves and stems of cilantro, but remove any thick stems to avoid a woody texture.
Other additions
- Fresh garlic: Chop finely before adding to ensure no large chunks in your salsa.
- Green onion: Adds a mild onion flavor and is perfect if you have extra in the fridge or from your garden.
- Ground cumin: A pinch of ground cumin can add a smoky depth to your salsa.
Ways to use salsa from cherry tomatoes
- On tacos, enchiladas, burritos, burrito bowls, nachos, etc.
- As a dip for tortilla chips or plantain chips
- On eggs or in a frittata
- On taco salad
- Mixed with shredded chicken, canned tuna or canned salmon with mashed avocado and a sprinkle of cumin for a quick meal.
- As part of any Mexican or Tex-mex inspired meal
Cherry Tomato Salsa Recipe
Ingredients
- 1/2 medium red onion
- 2 medium jalapeno peppers - stems removed
- 1/2 cup cilantro - thin stems and leaves
- 3 cups cherry tomatoes
- 1/2 medium lime, juiced
- 1/2 tsp sea salt
Instructions
- Peel the onion and cut it into large chunks. Cut the stem from the jalapeno (or cut it in half to remove the seeds and white membrane inside to make it less spicy).
- Add the onion and jalapeno to the food process or and blend on high until well broken down.
- Add the cilantro (leaves and thin stems) to the food processor with the onion and jalapeno and pulse a few times to break down.
- Add the cherry tomatoes to the food processor and pulse 10-15 times to break down tomatoes (this will be a chunky salsa) or 15-20 times for a less chunky salsa.
- Optional: Pour the salsa into a mesh strainer to drain off excess water.
- Add lime juice and salt to the salsa and stir well. Taste for seasoning, add more lime or salt as needed.
Equipment
- food processor or blender
Notes
- If you notice the salsa looks watery, drain it with a mesh strainer before adding the lime juice and salt.
- Feel free to use the entire cilantro (leaf and stem), just remove any woody ends.
- If you want to store this long term, freeze it (just drain off any excess liquid first). This recipe was not written for pressure canning.
Nutrition Information
Common questions
Can you make this salsa with different types of tomatoes?
Yes, you can use any kind of tomato for this salsa, and there’s no need to peel them. If you don’t have fresh tomatoes, you can also use drained canned tomatoes.
Can you use this salsa recipe for canning?
This recipe is not intended for canning, as I don’t believe it has the right acid balance and citric acid or lemon juice would need to be added. If you are trying to preserve salsa for canning, use a recipe written specifically for canning.
Can you freeze homemade salsa?
Yes, you can freeze it! Just pour off any excess liquid before freezing, as tomatoes release more juice when thawing.
Want a fire-roasted flavor in your salsa?
For a smoky charred flavor, blister the tomatoes on the stove or under a broiler before processing.
Storing homemade salsa
- Fridge: Store cherry tomato salsa in the fridge in an airtight container for up to a week.
- Freezer: Freeze in a freezer safe bag or container for up to 3 months. Be sure to pour off any excess liquid before freezing.
This came out really good! My husband loves it 🙂
Char thank you so much for letting me know that this turned out so well! I’m so glad your husband loved it – made my day hearing that! Thank you for coming back to leave a wonderful note!