Cherry Tomato Salsa
Got an overflow of cherry tomatoes? Turn them into a batch of zesty cherry tomato salsa for your next taco night! This salsa is perfect for all your snacking, taco-topping, and chip-dipping cravings.
Servings: 8 Servings
Calories: 136kcal
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.
Nutrition
Calories: 136kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 56mg | Potassium: 1203mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2642IU | Vitamin C: 145mg | Calcium: 99mg | Iron: 4mg