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A small white bowl of salsa and some chips in the background.
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5 from 9 votes

Quick and Easy, Cherry Tomato Salsa

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.
Prep Time5 mins
Blending Time3 mins
Total Time8 mins
Course: Appetizer, Condiments, Pantry
Cuisine: Mexican
Keyword: easy salsa recipe, homemade salsa, paleo salsa recipe, quick salsa recipe
Servings: 1
Calories: 128kcal
Author: Kari


  • 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.
    A food processor bowl with chopped onions and garlic in it.
  • 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.)
    A food processor bowl with chopped jalapeño and onions in it.
  • Chop the jalapeño with the onions/garlic.
    A food processor bowl with chopped jalapeño and onions in it.
  • Next, add tomatoes then cilantro to the food processor.
    A food processor bowl with cherry tomatoes and cilantro in it.
  • Chop the tomatoes and cilantro to your desired consistency.
    A food processor bowl with cherry tomato salsa in it.
  • 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 (or the food processor), then add salt and the juice of a lime.
    A food processor bowl with strained cherry tomato salsa in it.
  • Mix well, then taste. Adjust with more salt, lime, and cilantro if needed. Serve with tortilla chips.
    A yellow bowl of cherry tomato salsa and tortilla chips.


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


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