August 19, 2010

Cherry Tomato Salsa


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…



  1. Mmmm, that sounds wonderful! Too bad my tomatoes are done for the season. :(

  2. Sounds delish alright. I'd be lovin' the jalos in it!


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