- 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
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:
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.
Let It Marinate
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!