When your garden is overflowing with tomatoes, it’s time to make cherry tomato salsa! This simple salsa is so delicious and perfect for serving with chips or tacos.
Even though summer is wrapping up here, I have a summery recipe to share today. Our garden is winding down, but we still had a ton of cherry tomatoes that we picked the other day.
We’ve been enjoying salsa all through the summer, and since I knew I was going to make it one last time, I thought I would share this cherry tomato salsa with you.
This is a fresh salsa, and it’s deliciously simple, and it’s allergy friendly, too!
Cherry tomato salsa is so easy to make, and you can customize it according to your tastes. If you want to add more garlic, you can do that. Use a sweet onion, or a red onion, or you could even try green onions.
If you want it to be spicy, add some jalapeno pepper. We don’t use any jalapeno, because we have kiddos that don’t like things too spicy.
If you have yellow or orange cherry tomatoes, you can use those, too!
You really can’t mess this salsa up – the ingredients are simple, and it makes a colorful, fresh salsa.
Can you preserve this cherry tomato salsa?
This is a fresh salsa, meaning there is no cooking or canning involved. You make this up, eat it, and refrigerate the leftovers.
How long can I store this salsa in the refrigerator?
This salsa can be stored for up to three days in the refrigerator. It’s really best when served right after you make it, though!
How to make cherry tomato salsa:
- Place the onion and garlic in the food processor and pulse until finely chopped.
- Place all the other ingredients in the food processor.
- Pulse until the salsa is the desired texture.
You can put this cherry tomato salsa on:
Disclosure: This post contains affiliate links.
Recipe
Simple Cherry Tomato Salsa.
Ingredients
- ½ small sweet onion
- 3 cloves garlic
- 3 cups cherry tomatoes
- ½ cup cilantro leaves packed
- 1 lime juiced
- salt to taste
Instructions
- Place the onion and garlic in a food processor, and pulse until finely chopped.
- Add the cherry tomatoes and cilantro, and pulse until you reach the desired consistency.
- If there is a lot of excess liquid, drain some out. Add the lime juice and salt, and stir.
- Serve with tortilla chips.
Notes
Nutrition
Karen
My husband doesn’t like the real spicy or hot either. I plant and use cool jalapeño because I like the flavor of the jalapeño.
Dorothy
Love the recipe I added jalapeno and tumin and it came out perfect.So easy to make.Thank you for sharing.
Paul
I made this and loved it. I have a big garden. Can I can it as is or do I need to add a little vinegar?.
Kelly Roenicke
You can’t can fresh salsa. You have to cook anything that you can as far as I know.
Nancy
This recipe is simple and quick. I would have given it 5 stars but I just wish you had included a jalapeño in the ingredients (optional) rather than mentioning it later which I didn’t see. I had to add the jalapeño after the fact and I had already washed the food processor 😩
Aprll
Can you freeze the salsa or can it?
Kadie Sanders
So, what can I do if I blended too much? I used a blender instead of a food processor. I really obliterated the ingredients! Any ideas? Thanks.
Marlene
I’m going to do some salsa today thank you so much
Karrie G.
This recipe was fabulous and oh so easy! I made this salsa recipe with an overabundance of cherry tomatoes from my garden. What a great way to use them up.
Thank you for sharing :p
Kelly Roenicke
So glad you enjoyed this recipe! Thank you for letting me know!
Julia K
Delicious and super easy! Will definitely make this again!
Lindsay
Delicious! I used a lemon because I didn’t have a lime – still so yummy.
Kelly Roenicke
So glad you liked it!
Danielle Conklin
It will be good to make with chips. Hopefully it’s going to be easy to make salsa
Kelsey
Do you know can you can this like regular salsa?
Kelly Roenicke
No, you can’t can this. It must be eaten fresh.
Darryl
It is so impressive to be able to say I made my own salsa!