Cherry tomato salsa is a delicious, easy version of the classic dip. This recipe is perfect for serving with your favorite tortilla chips or on top of your favorite grilled chicken or fish and full of fresh tomato flavor.
Now that summer is in full swing so are our tomato plants.
We always go a bit overboard with how many we grow.
So I find myself making anything and everything I can with them to ensure the bounty doesn’t go to waste like make Cherry Tomato Salad or fresh salsa.
And there’s nothing better than homemade tomato salsa.
It’s easy, delicious, and tastes so much better than store bought versions.
Ingredients
To make this you’ll need:
- Tomatoes– Washed cherry tomatoes with the stems removed.
- Onion– A small sweet onion
- Garlic– Fresh garlic cloves, peeled
- Cilantro– Fresh is key here for the best flavor. Don’t like cilantro? Substitute flatleaf parsley.
- Lime– A fresh lime, juiced
- Salt– To taste
How to Make
Making homemade salsa is almost as easy as opening a jar of the store bought kind- and definitely easier than that if you have a particularly stuck on jar lid.
To make this, add the onion and garlic to the bowl of a food processor fitted with the blade attachment.
Pulse the onion and garlic until it’s finely chopped.
Then add the tomatoes and cilantro to the food processor and continue pulsing until the mixture reaches your desired consistency.
Transfer the salsa to a serving bowl and stir in the lime juice and salt.
Serve and enjoy!
Cherry Tomato Salsa for Fish
While this is so good with chips or on tacos, you need to try this on fish.
It’s particularly delicious on baked white fish like tilapia or flounder or even grilled salmon.
If you are hoping to use this for fish rather than as a dip, I wouldn’t pulse the cherry tomatoes as much in the food processor so it will be a chunkier style salsa.
Storing
Store any leftovers in the fridge in an air tight container for 4 to 6 days.
How to Make Spicy Cherry Tomato Salsa
This recipe as is makes a mild salsa but if you like things on the spicy side, add a jalapeno.
For medium spicy, remove the seeds and ribs of the jalapeno before adding it to the food processor.
If you like things really spicy, leave the seeds.
Tips and Tricks
- I know it’s tempting to add all the ingredients to the food processor at the same time, but don’t! You need to pulse the onion and garlic longer than the tomato so you don’t wind up with big chunks.
- The salsa will likely be a bit liquidy. You can drain some of the liquid if desired.
- Don’t have a food processor? You can still make this but chop all the veggies by hand finely. It will yield a salsa with a more pico de gallo consistency.
Other Dip Recipes
Cherry tomato salsa is my favorite dip to make all summer long. Make it with your fresh tomatoes and enjoy!
Looking for other dip recipes? Try these:
If you’ve tried this CHERRY TOMATO SALSA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cherry Tomato Salsa
Ingredients
- 3 cups cherry tomatoes washed & stems removed
- 1 small sweet onion
- 3 small garlic cloves peeled
- 3/4 cup packed cilantro leaves
- 1 lime juiced
- salt to taste
Instructions
- To the bowl of a food processor fitted with the blade attachment, add the onion and garlic. Pulse until finely processed- you don't want chunks of garlic in your salsa.
- Add the tomatoes and the cilantro and continue pulsing, just until the mixture reaches your desire consistency. The salsa will be liquidy- you can drain off some of the excess liquid or keep it as is.
- Transfer the salsa to a serving bowl. Stir in the lime juice & salt, then serve.
Notes
- I know it's tempting to add all the ingredients to the food processor at the same time, but don't! You need to pulse the onion and garlic longer than the tomato so you don't wind up with big chunks.
- The salsa will likely be a bit liquidy. You can drain some of the liquid if desired.
- Don't have a food processor? You can still make this but chop all the veggies by hand finely. It will yield a salsa with a more pico de gallo consistency.
Nutrition
What is “butter garlic”? I think you meant just garlic.
Not sure how the word butter snuck in there lol- you’re right it should read just garlic & has since been corrected.
Can you can this recipe??
I have alot of cherry tomatoes and want some canned salsa.
I haven’t tried it myself. I know in order to safely can salsa it has to have an acid in it. I’d make sure the juice of one lime in considered ‘enough’, otherwise you’ll need to add more to make it a shelf stable salsa.