Cherry Tomato Salsa Recipe
This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.
Servings: 4 servings
Ingredients
- 3 cups cherry tomatoes
- ½ cup onion roughly chopped
- 2 cloves garlic roughly chopped
- 1 jalapeno seeded and roughly chopped
- ½ cup cilantro chopped
- 4 tablespoons lime juice
- 1 teaspoon Kosher salt
- ¼ teaspoon ground pepper
Instructions
Make it by Hand:
- Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
- Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
- Drizzle it with lime juice and sprinkle with salt and pepper.
- Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.
Food processor version:
- Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
- Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
- Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
- Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.
Notes
- Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
- Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
- Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
- Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.
Nutrition
Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 596mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 37mg | Calcium: 24mg | Iron: 1mg
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