Quick & Easy Cherry Tomato Salsa Recipe
Cherry Tomato Salsa is naturally sweet with tons of fresh garden flavors. With fresh tomatoes and cilantro, it's perfect for serving with tacos and tortilla chips, and it could not be easier to make.
Prep Time5 minutes mins
Blending Time3 minutes mins
Total Time8 minutes mins
Course: Appetizer, Condiments, Pantry
Cuisine: Mexican
Keyword: easy salsa recipe, homemade salsa, paleo salsa recipe, quick salsa recipe
Servings: 1
Calories: 128kcal
measuring cups
measuring spoons
- 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
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.
Recipe 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.
Fire Roasted Cherry Tomato Salsa
If you want to make fire-roasted cherry tomato salsa, try roasting some cherry tomatoes, quartered onion, and jalapeno on a baking sheet under the broiler until the tomatoes are blistered. Let the tomatoes cool a little so they don't explode everywhere when chopped up, then follow the recipe as directed. (Do NOT roast the lime or cilantro.) This will give the tomatoes a fire-roasted tomato or charred flavor. The taste of roasted salsa is a bit different than the original flavor, but it is still delicious.
What to Serve with Cherry Tomato Salsa
Serve with your favorite tortilla chips, quesadillas, plantain chips, or tacos!
How to Store Homemade Salsa
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.
Serving: 1bowl | Calories: 128kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 1220mg | Potassium: 1165mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2877IU | Vitamin C: 144mg | Calcium: 84mg | Iron: 3mg