Fresh Cherry Tomato Garden Salsa
This cherry tomato salsa recipe is made with cherry tomatoes, garlic, cilantro, and a hint of heat. This salsa is perfect as a summer appetizer and a delicious way to use up an abundance of garden tomatoes.
Servings: 6
Calories: 9kcal
Ingredients
- 1 1/2 pound garden cherry tomatoes: I am using a variety of homegrown garden cherry tomatoes: Juliettes Sungold, and Super Sweet.
- 2 garlic cloves
- 1 tbsp white or red wine vinegar
- 1 1/2 tbsps store-bought lime juice
- 1 medium garden hot pepper: I am using a ripe red Shishito pepper but you can also use a jalapeño or Serrano.
- 1 cup of fresh cilantro
- 1 tsp of coarse kosher or sea salt
- freshly cracked black peppercorns to taste. I recommend using Maldon smoked sea salt.
- 3 tbsp of extra virgin olive oil; I also love using avocado oil for this recipe.
Instructions
- Combine the ingredients in a food processor and pulse until the desired consistency is reached; blend longer for a smoother salsa or pulse for a shorter time for a chunkier salsa.
- Adjust the heat level to your liking.
- Pour into a serving bowl and, if desired, drizzle with extra virgin oil or avocado oil.
- Serve with your favorite tortilla chips.
Nutrition
Serving: 2cups | Calories: 9kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.1mg