There is no better appetizer or snack than homemade cherry tomato salsa. It is refreshing, easy to make, and everyone loves it!
When tomato plants start producing you have all these great ideas of how you are going to use them in salads, on sandwiches, or just plain to enjoy their goodness. Then a few weeks go by, and they start to stack up. There’s nothing worse than letting fresh produce go to waste. Making salsa is a great way to use an abundance of tomatoes. This recipe is my go-to one.
I like to use sweet 100 tomatoes and yellow pear tomatoes in this recipe because it turns out so colorful and pretty looking. You can use any type of cherry tomatoes that you have though.
This recipe is so forgiving. If you want it spicier you can add more jalapenos or use a different type of pepper. If you prefer yellow onion, you can use that. Cilantro is good in it as well. Any version will turn out delicious!
I remember eating this growing up. Every summer we would have this in the fridge all summer long. It reminds me of my mom every time I make it. I crave it during the winter and can’t eat enough of it during the summer months. Even my boys have started their love for homemade salsa at a young age. It’s healthy so you can indulge in this guilt free!
- Cherry Tomatoes
- Red Onion
- Garlic Salt
- Wash the cherry tomatoes and the jalapeno.
- Cut the jalapeno and onion into quarters.
- Put the tomatoes, jalapeno, red onion, and garlic salt in the food processor.
- Pulse until you get chopped up little pieces. Don’t over process.
- Serve immediately with tortilla chips or store in the refrigerator.
- 4 Cups Cherry Tomatoes
- 1 Jalapeno
- 1/8 C Red Onion
- 1 1/2 Tsp Garlic Salt
- Wash the tomatoes and the jalapeno.
- Chop the jalapeno and red onion into quarters.
- Put all of the tomatoes, red onion, jalapeno, and garlic salt in the food processor.
- Pulse until you have small pieces. Don't over pulse.
- Serve immediately or refridgerate.