Cherry Tomato Salsa Recipe
User Reviews
5
Cherry Tomato Salsa Recipe
Description
The Cherry Tomato Salsa combines approximately three cups of halved or chopped cherry tomatoes with finely chopped onions, garlic, jalapeño pepper, and cilantro for herbal brightness. Lime juice adds acidity and freshness, while kosher salt and black pepper balance overall flavor. The tomatoes are drained to remove excess liquid to avoid watery salsa, whether the ingredients are chopped by hand or pulsed briefly in a food processor.
For a chunkier texture, hand chopping maintains distinct vegetable pieces and a fresher feel. Food processor use speeds preparation for larger quantities but produces a looser, more liquid texture. This salsa has a bright and mildly spicy flavor profile, with jalapeño adding heat that can be adjusted by seeding or quantity. It is commonly served with chips as an appetizer or alongside dishes needing a fresh sauce.
Variations include roasting the cherry tomatoes before combining to add depth and mild smokiness. Roasting involves coating tomatoes with olive oil and baking at high heat for about 10-12 minutes, then draining before mixing with other ingredients.
The recipe yields about two cups, which serves four as an appetizer. Leftovers keep in an airtight container refrigerated up to three days; draining and refreshing with additional fresh tomatoes and seasoning before serving can improve texture and flavor if stored.
Ingredients
- 3 cups cherry tomato
- ½ cup onion roughly chopped
- 2 cloves garlic roughly chopped
- 1 jalapeño seeded and roughly chopped
- ½ cup cilantro chopped
- 4 tablespoons lime juice
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
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
- This recipe yields approximately 2 cups of salsa, serving 4 as an appetizer. Scale quantities as needed for larger groups.
- Leftover salsa should be stored in an airtight container in the refrigerator for up to three days to maintain freshness.
- Before serving leftovers, drain excess liquid and consider adding fresh tomatoes and extra seasoning to restore texture and brightness.
- The hand-chopped version retains a chunky texture preferred for fresh salsa, while the food processor version is smoother and more liquid; choose based on desired consistency.
- For a roasted variant, toss cherry tomatoes with olive oil and roast at 450°F for 10-12 minutes, flipping halfway; drain before mixing with other salsa ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Calories | 36kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 596mg | 25% |
| Potassium | 317mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 728IU | 15% |
| Vitamin C | 37mg | 41% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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