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Cherry Tomato Salsa

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1 pint Cherry Tomatoes
2-3 tbsp minced Red Onion
1 Jalapeño
1/2 tsp Salt
1/4 tsp Ground Black Pepper
1 tbsp Agave/Honey
3-4 Limes
2 tbsp chopped Fresh Cilantro

Cherry Tomato Salsa

    • 45 minutes
    • Serves 4
    • Easy


    This is my absolute favorite salsa recipe. I do like a bit of a kick but much prefer the combination of sweet and spicy. Plus, the color of this salsa can’t be beat!

    Check out my recipe for Sala Verde!

    Tip: If you have sensitive skin, wear gloves while handling the jalapeño pepper.



    Wash and Chop Your Veggies

    Wash and finely chop the cherry tomatoes. Next, cut the jalapeño lengthwise and using a small spoon remove the seeds (unless you like it hella spicy). Depending on the size of the pepper, I use either only half or the whole pepper. About 2 tbsp finely chopped is my recommendation.

    Add the finely chopped jalapeño to your chopped tomatoes along with minced red onion, the juice of 3-4 juicy limes, salt, pepper, and honey or agave. Give it a good mix then add the chopped cilantro.


    Let It Marinate

    Scoop your salsa mixture into a container with a lid and refrigerate for at least 30 minutes.



    After at least 30 minutes in the refrigerator it's time to eat the salsa. If you find the salsa has excess liquid, use a fine mesh strainer to get rid of the excess liquid and be left with a beautiful slightly chunky, salt, sweet and spicy salsa!


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

    Salsa Verde
    Vegan Coconut Rice Pudding with Cherries

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