If you've ever had an overflow of cherry tomatoes, turn them into this zesty cherry tomato salsa for your next taco night! This cherry tomato salsa is a so good for all your snacking, taco-topping, and chip-dipping needs.
Serve this salsa with avocado black bean salsa and my 4 ingredient guacamole at your next taco night!
Honestly, I’m obsessed with making salsa with cherry tomatoes! They’re just so sweet and juicy! They are way more flavorful than the big ones sometimes. And they’re perfect for a quick salsa because you don’t need to peel or seed them! I just slice them up, toss them in a food processor with a few basics like lime, onion, and maybe a little jalapeño, and it’s ready to go. It’s like all that amazing tomato flavor gets packed into each little tomato, so it ends up being a super fresh and bright no cook no bake dip!
Can You Make Salsa with Cherry Tomatoes?
Absolutely, you can totally use cherry tomatoes in salsa! They’re actually a fantastic choice because they’re naturally sweet, juicy, and packed with flavor, especially if you find those little red or yellow ones at the peak of Summer.
Cherry tomatoes tend to hold their shape well, and their thin skins make them easy to chop up for salsa without a ton of prep. So if you’ve got a pint of cherry tomatoes hanging around, throw them into your salsa!
Ingredients to Make Cherry Tomato Salsa
- Cherry tomatoes. I like to buy organic cherry tomatoes, but if you have some cherry tomatoes in the garden, use them in this salsa or in my caprese skewers!
- Onion. Red or white onion will work. We only need half of an onion. Use the other half in an avocado black bean salsa!
- Jalapeno. For a little kick! If you are growing them, use one here! For a spicier salsa, use two.
- Cilantro. For the salsa flavor and a little zing in the salsa.
- Lime juice. Lemon juice or white vinegar can be used instead of lime juice.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Cherry Tomato Salsa
- Step 1: Wash the cherry tomatoes and add them to the bowl of a food processor.
- Step 2: Cut the onion, jalapenos, and garlic and add them to the food processor with the tomatoes. Pulse 5-6 times or until the ingredients are mixed together but not smooth. It should still be pretty chunky.
- Step 3: Squeeze the lime juice into the food processor.
- Step 4: Season with salt and pepper.
- Step 5: Add the cilantro to the food processor and pulse one more time.
- Step 6: Pour the salsa into your serving bowl and serve with tortilla chips or on top of tacos!
Lynn's Tip!
If you don't have a food processor, no worries! Chop everything by hand and add it to a large serving bowl. A food processor just makes the process faster.
Tips and Tricks
- While cherry tomatoes are great for their sweet flavor, you can use grape tomatoes or even diced Roma tomatoes in a pinch.
- Adjust the heat by adding or reducing jalapeño. For a milder salsa, remove all seeds and membranes from the jalapeño or substitute with a milder pepper like poblano. If you want it extra spicy, toss in an extra jalapeño or add a pinch of crushed red pepper flakes.
- Not a cilantro fan? Try fresh basil or parsley instead. Both add a unique flavor and can make the salsa feel more Italian-inspired and more like a bruschetta instead of a salsa, which isn't a bad thing!
Storage Instructions
Cherry tomato salsa is super easy to make ahead, and in fact, it tastes even better after sitting for a few hours. If you’re prepping for a gathering, you can make it up to a day ahead. Just keep it in an airtight container in the refrigerator. Stir before serving, and adjust salt, pepper, or lime juice as needed to freshen it up.
Use any leftovers to make 7 layer bean dip!
Frequently Asked Questions
Absolutely! If you’re not a fan of spice, leave out the jalapeño or swap it with a mild pepper like a bell pepper.
Tortilla chips are the classic pairing, but it’s also fantastic on tacos, scrambled eggs, grilled chicken, and even mixed into a pasta salad for a Mexican style pasta salad.
While technically you can, fresh tomato salsas tend to lose their texture after being frozen and thawed. I’d recommend making this fresh or only freezing if you don’t mind a softer texture.
Cherry Tomato Salsa
Equipment
- Food processor
- Serving Bowls
Ingredients
- ½ Onion White or red onion
- 2 Garlic cloves
- 1 Jalapeno Seeds and veins removed
- 3 cups Cherry tomatoes Washed
- ¼ cup Cilantro
- 1 Lime Juiced
- Salt and Pepper to taste
Instructions
- Into a food processor, add the onion, jalapeno, cherry tomatoes, and cilantro. Pulse for 30 seconds or until the salsa looks chunky.
- Add the lime juice and salt. Mix one more time and serve. If there is excess liquid, drain out any excess until it is thick.
Notes
- If you don't have cherry tomatoes, you can use large plum tomatoes or beefsteak tomatoes. You'll want about 4 cups of tomatoes.
- To make this salsa more spicy, keep the seeds and veins of the jalapenos in the salsa. You can also add an extra jalapeno for even more kick.
- No food processor? No problem! Simply chop all the ingredients instead of mixing them together in a food processor.
Leave a Reply