Bright and savory, this chunky Cherry Tomato Salsa tastes like summer—spoon it over tacos, salads, nachos, and more.
I can’t even remember the last time I bought salsa. Once you start making your own, it’s hard to go back to the jarred stuff. Sure, if I’m in a hurry, I’ll use it. But 99% of the time, homemade wins. I’ve got my fair share of go-to recipes, but one I discovered this past summer was cherry tomato salsa, and it became a fast favorite.
In Wisconsin, summer is tomato season, and our local co-op carries an abundance of the sweetest, juiciest cherry tomatoes I’ve ever tasted. I use them in everything—salads, pastas, and obviously salsa. And then winter rolls around, and I have two choices: buy the imported variety from California and deal with the blander flavor, or wait patiently for summer to arrive. The answer is simple. I wait.
Whether you wait or not, though, cherry tomato salsa is worth trying. And it isn’t just for dipping. In fact, given how chunky it is, you’d be hard-pressed to find a tortilla chip that’s truly up to the task. Quarter the tomatoes if you want it more scoopable, but it works as-is. I usually spread the salsa on thick wheat toast with avocado. Yes, I know; I’m your typical millennial. Sue me. It’s also great on tacos, taquitos, nachos, salads, and tostadas.
Bottom line, you’re going to find a way to make this salsa work with mains, apps, and basically anything that benefits from a fresh, tangy, lime-forward salsa. Although it’s not just “fresh” tasting. The red onion adds a subtly pungent bite, and the jalapeño gives you a subtle kick. Basically, there’s something for everybody, and all it takes is ten minutes. Can’t argue with that.
Chunky or blended—your call
This salsa is chunky, and that’s great for piling over your fish tacos. However, if you’d prefer a more dippable salsa, this recipe still delivers. You can always quarter the tomatoes, but blending offers an even smoother texture.
But before you do that, quarter the tomatoes and toss them in your colander with a pinch or two of salt. Let them sit for up to ten minutes to release any excess liquid. After that, give them a quick shake, then blend. Don’t go overboard—five short pulses should do the trick. I stop when the mix looks scoopable, but you still see little bits of tomato and onion. This will give you restaurant-style texture without going full purée.
How do I store leftovers?
Refrigerate the salsa in an airtight container for up to 3 days. It will definitely get a bit juicy after a day or so. I recommend stirring before serving, spooning off excess liquid until you get your desired consistency.
Serving suggestions
Spoon this cherry tomato salsa over a bed of Oven-Baked Nachos or really any Nachos Recipe. And if you’re a Tater Tot fan, work them into your Totchos!. This salsa also works deliciously well as a filling for Mexican Omelettes and Breakfast Tostadas.
Cherry Tomato Salsa
Ingredients
- 3 cups cherry tomatoes halved
- 1/2 cup red onion roughly chopped
- 3 cloves garlic minced
- 1 jalapeño pepper seeded and roughly chopped
- 1/3 cup fresh cilantro leaves chopped
- 3 tablespoons lime juice
- 1/2 teaspoon salt plus more to taste
- 1/8 teaspoon ground black pepper
Instructions
- In a bowl, mix the tomatoes, onion, garlic, jalapeño, and cilantro. Pour in the lime juice, then add salt and pepper.
- Stir well, taste, and adjust the seasoning. Serve right away or let it sit for 10 minutes to blend the flavors.
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