During the summer, I love to make fresh salsa. We don’t have fresh tomatoes from our garden yet, and we’ve only had a few tomatoes from the CSA. So, I picked up a pint of organic cherry tomatoes at the store to make some salsa. I’ve never made salsa with cherry tomatoes before, but it seemed like a good idea to me. I love the sweetness of cherry tomatoes, so I figured I couldn’t go wrong.
This is a really basic salsa recipe, but it is delicious. If you want to jazz it up a bit, it would be great with some roasted corn or black beans. I’m sure I’ll be making other versions throughout the summer and incorporating lots of new ingredients… But for now, here’s my standard recipe. It’s delicious with organic blue corn chips!
Cherry Tomato Salsa
- 1 pint cherry tomatoes, quartered
- 1 red onion, finely diced
- 1 jalapeño, minced
- Juice from 1/2 of a lemon
- 1/4 cup fresh cilantro, chopped
- Kosher salt
Toss the cherry tomatoes, red onion, and jalapeño together in a small mixing bowl. Squeeze the lemon juice over the mixture, and stir in the fresh cilantro. Season to taste with salt. Refrigerate for at least 30 minutes prior to serving.