Cherry Tomato Salsa
This Cherry Tomato Salsa is bright, fresh, and bursting with flavor! Sweet cherry tomatoes, spicy jalapeños, and fresh lime come together in just minutes in your food processor. Perfect served with tortilla chips, tacos, or burrito bowls, this is a salsa that’s sure to become a summer favorite!
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Servings: 8
Ingredients
- 3 cups Cherry Tomatoes or grape tomatoes
- ½ cup Red Onion roughly chopped
- 2 Garlic Cloves minced
- 1 Jalapeño seeds removed
- ½ cup Cilantro chopped
- 1 Green Onion optional
- ½ teaspoon Kosher Salt or to taste
- Black Pepper to taste
- 2 Limes juiced
Instructions
- Add all the ingredients to a food processor (except the lime juice). Process until finely chopped but not puréed.
- It will be foamy but don't worry, that will go away after it settles.
- Add a strainer over a container and pour in the salsa. It should not be strained until dry, but you might need to strain out ⅓-1/2 cup of liquid depending on how juicy the tomatoes were.
- Pour into a large serving bowl and add the lime juice to taste. Adjust the salt and pepper as needed.
- If it's too acidic for your preference, add a tiny pinch of sugar. Serve with tortilla chips or on tacos!
- Pour leftover salsa into an airtight container and store for later. It tastes even better the next day!
Notes
This salsa recipe features fresh cherry tomatoes. While many blended salsas use roasted or canned tomatoes to reduce water content, my method involves adding all ingredients to a food processor, blending them, and then straining off the excess liquid to achieve the perfect consistency.
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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