Cherry Tomato Salsa
This quick and easy Cherry Tomato Salsa is great any time of the year. Made with only 6 ingredients, this is a staple recipe that you’ll be making over and over again.
Back with another quick and easy salsa recipe for you– this one featuring cherry tomatoes. While I love all my salsa recipes, this cherry tomato salsa is the perfect pick for evenings when you want a simple salsa recipe to enjoy on it’s own, or in your favorite recipes.
As with my fresh pico de Gallo, the star of this recipe is fresh tomatoes! Unlike that one, cherry tomatoes taste good all year long, which makes this the perfect salsa to make in the Fall or Spring when tomatoes aren’t quite in season. I’d recommend sticking to the pico de Gallo (and my homemade canning salsa) only when tomatoes are at their peak.
Here’s everything you need to make it:
Ingredients Needed
You only need 6 ingredients to put together this cherry tomato salsa. For the full amounts and how to, make sure to scroll down to the recipe card at the end of this page.
- Cherry tomatoes
- Red onion
- Bell Pepper
- Jalapeno
- Lime Juice
- Cilantro
Equipment Needed
You only need a knife and a cutting board for this simple cherry tomato recipe. You can juice your limes by hand or use a juicer. This is the juicer I use all the time to maximize the fresh juice.
You’ll also need a bowl to mix all of the ingredients.
How to Make Cherry Tomato Salsa
Chop the vegetables
Start by prepping all of your vegetables. chopping the peppers, jalapeno, cilantro leaves and red onion. They key to this recipe is to do a small dice for all of them. Quarter the tomatoes, or halve if they are small.
Toss to combine
Place all ingredients into a medium bowl and stir to combine. Season with salt and serve.
Serving Suggestions & Uses
I enjoy this cherry tomato salsa with tortilla chips like any other salsa recipe. However, it also makes for a great topping in your favorite Mexican, Tex-Mex and Mexican-inspired recipes.
Try it on my lentil tacos or black bean tacos for a twist on traditional salsa. You can also enjoy it on bowls, like this salsa bowl, nachos, or on top of taquitos or enchiladas.
For those of you who like egg burritos, I like to warm leftovers of this salsa in a skillet, then add in scrambled egg and cook together. Just Egg makes a fantastic vegan egg scramble that works too! Then fold into a warmed tortilla for a quick, high-protein breakfast or anytime meal.
This salsa will keep for 1-2 days in the fridge.
Tips for Success
Since this recipe is only 6 ingredients, it makes sense that using fresh, in-season produce will make your salsa taste the best.
I typically quarter the cherry tomatoes for ease in eating, but halved cherry tomatoes work too. It will depend on how big your tomatoes are.
If you prefer mild salsa, then you can omit the jalapeno. If you prefer a spicy salsa, then you can increase the amount of jalapeños used.
Recipe Variations
This cherry tomato salsa recipe is obviously made specifically made with cherry tomatoes. If you want to use other tomatoes, like a roma tomato or beefsteak tomato, then I’d recommend my pico de gallo recipe instead.
If you are looking to can this recipe, then I’d recommend my homemade salsa recipe instead which has been verified for safety in canning.
The beauty in this recipe is the texture of cherry tomatoes, but if you want a taqueria-style salsa with a pureed texture, then I’d recommend placing the tomatoes into the bowl of a food processor (affiliate) and pulsing until a desired texture is reached.
For a richer-tasting salsa, you can add in a drizzle of good-quality olive oil to the recipe before serving.
This cherry tomato salsa can also take on an Italian slant if desired. Sub 1-2 tablespoons oregano for the fresh cilantro and red wine vinegar for the fresh lime juice.
Frequently Asked Questions
Make this cherry tomato salsa recipe! It’s the perfect way to use up excess cherry tomatoes. From there, try roasting them and then smashing or pureeing them for a pasta sauce.
You don’t have to peel cherry tomatoes for this salsa recipe as you won’t be canning it. If you are canning the salsa, like in this canning salsa recipe, you must peel them for safety. I have a tutorial on how to peel tomatoes.
Depending on the type of tomato you have, you can make different types of salsa. Fresh cherry tomatoes work best in this salsa recipe. Beefsteak and other plump varieties work best in pico de gallo and roma or paste tomatoes are great in this canning salsa.
Other Great Salsa Recipes
- Salsa Verde (3 ways)
- Creamy Jalapeno Salsa
- Salsa Roja
- Fresh Mango Salsa Recipe
- Peach Habanero Salsa
- Black Bean and Mango Salsa
If you make this cherry tomato salsa, make sure to come back to leave a rating and a review! Your feedback helps other readers and seeing you make my recipes makes my day.
Cherry Tomato Salsa
Equipment
Ingredients
- 4 cups cherry tomatoes, quartered
- 1/4 cup finely diced red onion
- 1 yellow bell pepper, finely diced
- 2 garlic cloves, minced
- 1/2 cup finely chopped cilantro leaves
- 1 lime, zest and juice (about 2 tablespoons)
- 1/4-1/2 teaspoon salt
Instructions
- Place all ingredients into a medium bowl and toss to combine. Season, adding in more salt/cilantro/lime juice as desired.Â
- Serve immediately.Â