Cherry Tomato Salsa
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.
Servings: 8
Calories: 28kcal
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
Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 11mg | Potassium: 192mg | Fiber: 1g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg