Cherry Tomato Salsa Recipe
This fresh cherry tomato salsa is a simple, flavorful blend of sweet tomatoes, zesty lime, and a hint of spice. With just six ingredients and no peeling required, it's an easy way to enjoy the peak of tomato season. Perfect for tacos, chips, or as a topping for grilled meats, this salsa with cherry tomatoes is a versatile addition to any meal. Ready in just 5 minutes using the food processor or blender.
Servings 6
Calories 20kcal
Equipment
- food processor or blender
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.
Notes
Tips for success
- 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
Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Fiber: 1g | Sugar: 3g
