Cherry Tomato Salsa

Cherry Tomato Salsa

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Ingredients

Adjust Servings:
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

Cherry Tomato Salsa

  • 45 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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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:

Black Bean and Corn Nachos
Meaty Rice and Bean Burrito

Steps

1
Done

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 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 Marinate

Scoop 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!

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. 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 social media via @foodbyjonister. Happy cooking and eating!

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Salsa Verde
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Coconut Rice Pudding with Cherries
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Salsa Verde
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Coconut Rice Pudding with Cherries

4 Comments Hide Comments

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.

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