If you have a ton of cherry tomatoes right about now, this recipe is for you. It’s super easy, and SO good, I could almost eat it with a spoon.
Cherry Tomato Salsa
- 4 C cherry tomatoes
- 4 Canned whole jalapenos
- 1 clove garlic, minced
- Half a small white or yellow onion, diced
- 1/2 tsp sea salt
- 1/4 tsp pepper
Dice/chop/whatever and throw it all in the food processor. Pulse the food processor a couple times to get your favorite salsa consistency. This does have a moderate amount of heat, so if you are averse to spiciness, use fewer jalapenos or mix in a bit of sour cream.
Now the hard part.
Let it sit in the fridge overnight before serving. (It makes a huge difference.)
Also, I’m sure you can use fresh jalapenos, but mine aren’t ready yet so I went with canned. I just love how this turned out, so I’ll probably always use canned jalapenos. I also go pretty light on onions in general, so feel free to increase the onion . :-)
And ENJOY! Mmmm….I think I need a snack…