Cherry Tomato Salsa is naturally sweet with tons of fresh garden flavors. Made with only six ingredients and no tedious chopping – it couldn’t be easier to make.

Our garden is currently giving us buckets of cherry tomatoes, and I am running out of things to make with them. (As I mentioned in my 5 Minute Salsa post, my husband is a tough critic when it comes to homemade salsa, so I have been hesitant to use these tomatoes for salsa.)

I finally decided to make cherry tomato salsa for myself for lunch, and my husband snuck a taste. I was expecting some critique, but this recipe got a “WOW! That’s REALLY good. It doesn’t need tweaking or anything!” I felt like the “random garden things” salsa master.

This recipe is also super healthy as most of the ingredients actually came from our garden – it is Paleo, Whole30 friendly, and has no added sugar, though it tastes sweet from the cherry tomatoes.

A bowl of cherry tomato salsa with a tortilla chip sticking out of it.
Table of Contents
  1. 🥘 Ingredient Notes
  2. 🍽 Equipment Needed
  3. 🥣 How to Make It
  4. 🙋‍♀️ Frequently Asked Questions
  5. ✏️ Helpful Tips
  6. 🍴Recipe Variations
  7. 🥫Other Great Seasonings and Sauces
  8. Quick and Easy, Cherry Tomato Salsa Recipe

🥘 Ingredient Notes

The ingredients for cherry tomato salsa, labeled.
  • A Small Sweet or Yellow Onion
  • 3 – 4 Cloves of Garlic
  • A Small or Medium Jalapeño
  • Fresh Cherry Tomatoes (I used a mix of little Juliet Tomatoes – they are like baby Roma tomatoes – and some kind of perfectly round, cherry tomato hybrid that I have been growing for years)
  • Cilantro – Leaves and Stems
  • Kosher Salt
  • The Juice of a Lime

🍽 Equipment Needed

  • A Food Processor or Blender
  • A Sharp Knife
  • A Cutting Board
  • A Rubber Spatula
  • A Metal Strainer

🥣 How to Make It

This salsa is such a great way to make use of a summer abundance of cherry tomatoes, and it is easy to make. It comes together so quickly.

First, peel the onion and cut it in half. Then, add the onion and garlic cloves to the bowl of a food processor.

Chop the onion and garlic, then roughly chop one jalapeño and add it to the food processor. (Exclude the membrane and seeds to reduce the heat.)

Chop the jalapeño with the onions/garlic.

Next, add tomatoes then cilantro to the food processor. Chop the tomatoes and cilantro to your desired consistency.

a horizontal collage of images showing how to make salsa, blending cherry tomatoes and cilantro.

This next step is optional, but I like to do it – pour the salsa into a fine metal strainer over a bowl to get rid of any excess moisture. (The tomatoes and onions release a lot of liquid when you chop them up.) You want to do this BEFORE adding the salt and lime juice because you will strain out the salt and lime otherwise.

a metal strainer with salsa in it, draining liquid into a white bowl.

Return the strained salsa to a bowl, then add salt and the juice of a lime. Mix well, then taste. Adjust with more salt, lime, and cilantro if needed. Serve with tortilla chips.

a horizontal collage of images showing how to make salsa, adding lime juice and salt.

🍳 Serving Suggestions & Uses

Serve with your favorite tortilla chips, quesadillas, plantain chips, or tacos!

a horizontal collage of images showing how to make salsa, blending onions, garlic, and jalapeño.

🙋‍♀️ Frequently Asked Questions

Do you have to peel cherry tomatoes to make salsa?

Nope! That is one of the perks of using cherry tomatoes – the tomatoes can just be thrown in and used as-is.

How can you make salsa spicier?

To make this salsa spicier, add some of the membrane and seeds from your jalapeño or another seeded jalapeño. Do this gradually – once it is too spicy, it is very hard to reduce the heat.

How do you make salsa less spicy?

To cool down salsa, you need to balance the heat with salt, acid, and sweet. If your salsa is too spicy, you can add more salt, more lime juice, and a little bit of sugar. If that doesn’t help, you can always add more tomatoes, onion, and cilantro.

What other kinds of tomatoes can you use to make salsa?

For fresh tomatoes, you can use Campari, Roma, or Plum tomatoes. (You can use other kinds as well, but the consistency/flavor will be a little different.) You can also use canned tomatoes (diced or whole) without their juices.

Can this recipe be canned?

Unfortunately, no. Cherry tomatoes cannot really be canned because they will pretty much disintegrate in a water bath or pressure canning process. I have seen recipes where they have been pickled, but I have not tested this. I prefer to use cherry tomatoes to make fresh meals, things I intend to freeze(sauce, roasted cherry tomato paste), or I dehydrate them to later make “sun-dried” cherry tomato pesto.

A chip dipping into salsa in a small white bowl and a lime and chips in the background.

✏️ Helpful Tips

  • Strain the liquid out of your salsa before you add salt and lime – otherwise, you will pour out the salt and lime when you strain it!
  • If you don’t like spicy salsa, remove the seeds and membrane from the jalapeño before dicing. If you really don’t like spice, start with only half of the jalapeño.
  • Try roasting the cherry tomatoes under the broiler until they are blistered before making salsa to get a fire-roasted/charred flavor.

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A yellow bowl of cherry tomato salsa and a chip scooping some out.

🥫 Storage/Shelf Life/Reheating

Serve your salsa immediately or save it for later. It will keep in the refrigerator for about a week, but it is best eaten within a few days.

Button linking to the Pinterest page for Southern Bytes.

🍴Recipe Variations

  • If you don’t have a lime, you can replace it with a small amount of lemon or lime juice.
  • You can add different kinds of peppers to make your salsa really spicy.
  • Cumin or chipotle powder adds a different flavor to salsa – adding just a pinch can completely change this recipe.
  • Blister the cherry tomatoes under a broiler before serving to give the salsa a “fire-roasted” taste.
A small white bowl of salsa with limes, tortilla chips, and a jalapeño.

🥫Other Great Seasonings and Sauces

Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!

A tortilla chip scooping cherry tomato salsa out of a white bowl.

Quick and Easy, Cherry Tomato Salsa

4.95 from 17 votes
Cherry Tomato Salsa is naturally sweet with tons of fresh garden flavors. Made with only six ingredients – and no tedious chopping – it couldn't be easier to make.
Author: Kari
Servings: 1
Prep: 5 mins
Blending Time: 3 mins
Total: 8 mins

Ingredients  

  • 3 cups cherry tomatoes I used little Juliet tomatoes (small Roma tomatoes) and regular cherry tomatoes
  • ½ white or yellow onion
  • 1 – 2 cloves fresh garlic
  • 1 jalapeño Seeded and membrane removed
  • ½ cup cilantro More if desired. You can use a mix of leaves and stems.
  • ½ teaspoon kosher salt Add more to taste if desired.
  • 1 lime, juiced

Instructions 

  • First, peel the onion and cut it in half. Then, add the onion and garlic cloves to the bowl of a food processor.
    ½ white or yellow onion, 1 – 2 cloves fresh garlic
  • Chop the onion and garlic, then roughly chop one jalapeño and add it to the food processor. (Exclude the membrane and seeds to reduce the heat.)
    1 jalapeño
  • Chop the jalapeño with the onions/garlic.
  • Next, add tomatoes then cilantro to the food processor.
    3 cups cherry tomatoes, ½ cup cilantro
  • Chop the tomatoes and cilantro to your desired consistency.
  • This next step is optional, but I like to do it – pour the salsa into a fine metal strainer over a bowl to get rid of any excess moisture. (The tomatoes and onions release a lot of liquid when you chop them up.) You want to do this BEFORE adding the salt and lime juice because you will strain out the salt and lime otherwise.
  • Return the strained salsa to a bowl (or the food processor), then add salt and the juice of a lime.
    ½ teaspoon kosher salt, 1 lime, juiced
  • Mix well, then taste. Adjust with more salt, lime, and cilantro if needed. Serve with tortilla chips.

Notes

Tips
  • Strain the liquid out of your salsa before you add salt and lime – otherwise, you will pour out the salt and lime when you strain it!
  • If you don’t like spicy salsa, remove the seeds and membrane from the jalapeño before dicing. If you really don’t like spice, start with only half of the jalapeño.
  • Try roasting the cherry tomatoes under the broiler until they are blistered before making salsa to get a fire-roasted/charred flavor.
Serving
Serve with your favorite tortilla chips, quesadillas, plantain chips, or tacos!
Storage
Serve your salsa immediately or save it for later. It will keep in the refrigerator for about a week, but it is best eaten within a few days.
Recipe Variations
  • If you don’t have a lime, you can replace it with a small amount of lemon or lime juice.
  • You can add different kinds of peppers to make your salsa really spicy.
  • Cumin or chipotle powder add a different flavor to salsa – adding just a pinch can completely change this recipe.
  • Blister the cherry tomatoes under a broiler before serving to give the salsa a “fire-roasted” taste.

Nutrition

Serving: 1bowlCalories: 128kcalCarbohydrates: 31gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 1220mgPotassium: 1165mgFiber: 6gSugar: 15gVitamin A: 2877IUVitamin C: 144mgCalcium: 84mgIron: 3mg

Nutrition information is approximate and is automatically calculated, so should only be used as a guide.

Course: Appetizer, Condiments, Pantry
Cuisine: Mexican
Keyword: easy salsa recipe, homemade salsa, paleo salsa recipe, quick salsa recipe
Did you make this recipe?Mention @southernbytes or tag #southernbytes!

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Hi, I’m Kari!

I am a newlywed, food blogger, health coach, and mama to a hot mess of a border collie. I love to put a new spin on old family recipes and I try to make as many meals as possible with an Instant Pot.

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Comments

  1. 5 stars
    Super easy! I used the lemon substitute because I didn’t have a lime. I added the 2nd jalapeno because we like the spice, plus some cumin as suggested & chili powder for some extra heat! Also broiled my tomatoes for a few minutes. I made this all in my Vitamix.