Fresh Cherry Tomato Salsa

Every year I swear I’ll only plant one cherry tomato plant because I know how much they produce it, but I just can’t help myself. I plant two or three because I want some variety, you know? And then inevitably (and happily) I find myself with buckets of these small, juicy, sweet tomatoes and looking ways to make sure we savor them.

I preserve some by making my favorite No-Peel Tomato Jam and these delicious Slow-Roasted Cherry Tomatoes in Olive Oil, but I also like to eat them fresh in this easy, zesty salsa. It also allows me to use the garlic and jalapeños I grow.

Best part it is, this comes together quickly because you don’t have to cut the tiny tomatoes (which is often quite annoying when you have a lot of them to do) – the food processor does it for you. And you don’t have to turn on the oven; this is a no-cook fresh salsa, much like pico de gallo.

Ingredients for Cherry Tomato Salsa

• Ripe cherry tomatoes of any variety
• White onion: adds a bit of sharp, savory flavor.
• Garlic: adds the best flavor!
• Jalapeno: you can adjust the amount you use to get to your desired spicy kick.
• Cilantro: introduces a fresh, citrusy, herbal taste
• Lime juice: acid is needed to brighten all the flavors. It also helps preserve the salsa.
• Olive oil (optional): adds just a little fruitiness and richness to the salsa.

How to Make Cherry Tomato Salsa

1. Place cherry tomatoes in a food processor and pulse 15 to 20 times. Then place in a colander to strain the juices, and add 1/4 teaspoon salt. Stir repeatedly to help get the juices out and some of the seeds.
2. Let sit for 15 minutes, to drain more water out of the tomatoes.
3. To a bowl, add tomatoes, onion, garlic, jalapeno, cilantro, lime juice, additional salt, and olive oil. Stir to combine. For best flavor, it should sit an hour in the fridge for everything to mingle, but it’s also delicious right when after it’s made. That’s it!

It’s important to not puree the tomatoes in the food processor, that is why you’ll see it specified to PULSE 15-20 times. Pureeing will make the salsa too watery and gives it a bubbly texture.

Ways to Eat Cherry Tomato Salsa

1. With Tortilla Chips: The classic way!
2. Tacos and Burritos: Use it as a topping for tacos, burritos, or quesadillas. It adds a fresh, zesty flavor that complements the rich fillings.
3. On Grilled Meats: Spoon over grilled chicken, steak, or fish to add a burst of freshness and acidity.
4. With Eggs: Stir into scrambled eggs or use it as a topping for omelets or fried eggs.
5. In Salads: Use it to make a delicious Southwest Salad.
6. On Toast or Avocado Toast: Spread some on toast, especially avocado toast, for a bright and flavorful breakfast or snack.
7. With Rice and Beans: Mix it into rice and beans, or serve it alongside for added flavor.

Storing Fresh Salsa

Fresh salsa should always be stored in the refrigerator in an airtight container. I personally like to use glass. It will typically last up to 5 to 6 days in the fridge.

It is natural for the salsa to release more liquid as it sits, so be sure to give a good stir before enjoying each time you pull it out of the fridge. I like to taste it for salt level too, as sometimes the extra liquid will mean it needs a little more salt added again.

More Tomato Recipes:

• Easy Pickled Cherry Tomatoes
• Cozy Gratin with Roasted Tomatoes, Beans, and Kale
• Fiery Roasted Salsa for canning
• Quick Garlicky Grilled Tomatoes

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Garden Fresh Cherry Tomato Salsa

Use your abundance of cherry tomatoes to make this quick, zesty salsa! Garlic and lime juice add great flavor, and you can adjust the amount of jalapeno used depending on the spiciness you like. A food processor does all the work of chopping the tomatoes for ease.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Keyword cherry tomatoes, cilantro, food processor, garlic, lime juice

Prep Time 10 minutes minutes

Resting Time 15 minutes minutes

Servings 10 servings

Author Amanda Paa

Ingredients

• 1 1/2 pounds ripe cherry tomatoes of any variety
• 1 teaspoon kosher salt, divided
• 2 tablespoons finely diced white onion
• 2 cloves garlic, minced
• 2 teaspoons minced jalapeno
• 2 tablespoons minced cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons extra virgin olive oil, optional

Instructions

• Place cherry tomatoes in a food processor and pulse 15 to 20 times. Then place in a colander to strain the juices, and add 1/4 teaspoon salt. Stir repeatedly to help get the juices out and some of the seeds.
• Let sit for 15 minutes, to drain more water out of the tomatoes.
• To a bowl, add tomatoes, onion, garlic, jalapeno, cilantro, lime juice, additional 3/4 teaspoon salt, and olive oil. Stir well to combine. For best flavor, it should sit an hour in the fridge for everything to mingle, but it's also delicious right when after it's made.

Notes

*It’s important to not puree the tomatoes in the food processor, that is why you’ll see it specified to PULSE 15-20 times. Pureeing will make the salsa too watery and gives it a bubbly texture.