Ingredients
- 1 pint Cherry Tomatoes
- 3 Tablespoons, finely diced Red Onion
- 1 Jalapeño
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
- 1 Tablespoon Agave/Honey
- 4 Limes
- 2 Tablespoons, chopped Fresh Cilantro
Directions
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.
Not sure what to do with your homemade salsa? Make these recipes:
Steps
1 Done | Wash and Chop Your VeggiesWash and finely chop the cherry tomatoes. Next, cut the jalapeño lengthwise and using a small spoon remove the seeds (unless you like it really spicy). Use gloves while handling the pepper if you have sensitive skin. Depending on the size of the pepper, 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. |
2 Done | Let It MarinateScoop your salsa mixture into a jar with an air-tight lid and refrigerate for at least 30 minutes. |
3 Done | Eat!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! Store the salsa in a glass jar with an air-tight lid and keep in the refrigerator for up to 2 weeks! |
4 Comments Hide Comments
How can you preserve this recipe?
Hi Janice, store the salsa in a glass jar (as pictured) and use an air-tight lid. It will last in your refrigerator for up to 2 weeks or longer!
Can I pressure cook this salsa? Also thanks for making this recipe so easy to follow. It seems as if everyone on Pinterest is always telling their life story and the. Decided to add the ingredients and steps at the very bottom. So ANNOYING! Yours was right to the point, which is what I look for in most recipes so I don’t have to spend my extra time reading instead of canning!
Hi Caryssa, I don’t recommend pressure cooking the salsa as cherry tomatoes are best in its raw form. However, you can add the salsa to mason jars then use a pot to vacuum seal the jars.