10-Minute Cherry Tomato Salsa
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I’ve always been a true chips-and-salsa fanatic — just ask my family. If a restaurant offers endless chips and salsa, I’m the reason the basket keeps getting refilled. I joke about it, but I’m completely serious about my salsa. Fresh ingredients make all the difference, and that’s exactly why this homemade Cherry Tomato Salsa is a must in my kitchen.
Sheila’s Recipe Snapshot for Salsa with Cherry Tomatoes
A quick, fresh salsa that comes together in the food processor in literally 10 minutes.
Fresh ingredients make all the difference, and this cherry tomato version proves it every time. It’s bright, naturally sweet, and full of delicious flavor — so good that even my husband, who insists he doesn’t like tomatoes, never turns it down.
Ingredient Notes for Cherry Tomato Salsa Recipe
- Cherry tomatoes | For the sweetest flavor, choose cherry tomatoes that are ripe with a beautiful deep color. Cherry tomatoes come in both red and yellow varieties, so you can use one or both in this recipe. Or, you can also use any other tomato variety, like grape tomatoes, Roma tomatoes, or Campari (which have more flesh and less seeds).
- Onion | Either white onion, green onions, or sweet onions work in this recipe, so use whatever you have on hand!
- Jalapeño pepper | For a spicier salsa, leave in the seeds. As a substitute, try serano peppers or leave out the peppers entirely for mild salsa.
- Cilantro | Many people have an aversion to cilantro (like my husband), so this ingredient is totally optional.
- Lime juice | Absolutely use fresh squeezed lime juice, not the bottled kind. The secret to great salsa is adjusting the ratio of lime and salt until you get the perfect balance.
- Salt | Add sea salt to taste to bring out the flavors of all the other ingredients. You may also use kosher salt if you prefer.
Variations and Substitutions
- Roasted CherryTomato Salsa. For a more robust flavor, toss cherry tomatoes with olive oil and roast for about 20 minutes in a 450 degree oven until they start to burst and are slightly charred before adding them to the recipe.
- Salsa Con Queso. Make today’s recipe, then use 1 cup to whip up a bowl of this cheesy salsa con queso.
- Pico De Gallo. For a thicker, chunkier version, skip the food processor entirely. Dice everything by hand and stir it together for a rustic salsa fresca.
How to Make Cherry Tomato Salsa
Blended with onion, garlic, and jalapeño for a bit of heat, cherry tomato salsa is Whole30, paleo, gluten-free, and dairy-free. Most importantly, it’s easy, fresh, and delicious!
PREP THE ONION, JALAPEÑO, AND GARLIC. Give the onion a rough chop and add it to your food processor or mini chopper. Remove the seeds from the jalapeño for a milder salsa—or leave a few in for more heat — then cut it into chunks and add it along with the garlic. Pulse until everything is finely diced and evenly combined.
ADD THE CHERRY TOMATOES. Add the cherry tomatoes and pulse again until the salsa reaches the texture you like. I prefer it a little chunky, so the tomatoes keep their fresh bite. If you enjoy cilantro, toss in a small handful and pulse once or twice more to mix it in.
STRAIN OUT THE EXCESS LIQUID. Pour the tomato mixture into a mesh strainer and let the extra juice drain off. This quick step keeps your salsa from turning watery and helps the flavors stay bright and balanced.
SEASON AND SERVE. Transfer the strained mixture to a bowl and squeeze in fresh lime juice—start with half a lime and add more to taste. Season with sea salt and black pepper, give it a good stir, and adjust the lime and salt until the flavors pop.
More Recipe Success Tips
Storage Tips
- To Store: Store fresh salsa tightly covered in the refrigerator for up to 5 to 7 days. Give it a quick stir before serving.
- To Freeze: You can freeze fresh salsa for up to 3 months. If you plan to freeze the salsa, go ahead and blend the mixture for the best texture since diced tomatoes in the salsa tend to have a weird texture once thawed.
Frequently Asked Questions
With this recipe, the tomato skins blend right in, so there’s no need to peel them first. They’re also rich in antioxidants, making this fresh dip both easy and wholesome.
You can, but the salsa will be slightly less sweet. If you’re using larger tomatoes, remove the watery seeds before chopping to help maintain a good texture.
Looking for More Easy Salsa Recipes?
My homemade salsa verde gets a rich and earthy flavor from roasting tomatillos, garlic, and onions. Or, you may enjoy fresh corn salsa or fruit salsa served with cinnamon tortilla chips.
What to Serve With Cherry Tomato Salsa
Serve cherry tomato salsa as a zesty dip with tortilla chips or as a topping for your favorite Mexican tacos, burritos, or breakfast enchiladas.
You can even spoon it over grilled chicken or stir it into quinoa bowls for a fresh boost.
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Fresh Cherry Tomato Salsa
Ingredients
- ½ medium white onion
- 1 jalapeño pepper seeded
- 1 – 2 cloves garlic
- 3 cups cherry tomatoes
- ½ cup loosely packed fresh Cilantro leaves optional
- ½ large lime
- ½ teaspoon sea salt
- ¼ teaspoon coarse ground black pepper
Instructions
- Roughly chop the onion and add to the bowl of a food processor or mini chopper along with the jalapeño pepper, and garlic cloves. Pulse until the contents are finely diced.
- Add the cherry tomatoes and pulse until the salsa is the consistency you desire — I like mine a bit chunky.
- If using, add the cilantro and pulse one or two more times.
- Strain the salsa through a mesh strainer to remove the excess juices.
- Add the salsa to a bowl and add the lime, salt, and black pepper. Taste and adjust the amount of lime and salt to your liking.
- Serve immediately (or chill first if you prefer) with tortilla chips.
Notes
- For a more robust flavor, try roasting the cherry tomatoes for roasted cherry tomato salsa. Toss cherry tomatoes with olive oil and roast for about 20 minutes in a 450 degree oven until they start to burst and are slightly charred.
- Adjust the heat. Remove jalapeño seeds for a mild salsa, or leave in a few for more spice. You can even swap in a serrano pepper if you want extra heat.
- Balance the salt and acidity. Fresh lime juice is key here — start small and adjust once you taste it. Use the same method when adding salt.
- To Store: Store fresh salsa tightly covered in the refrigerator for up to 5 to 7 days. Give it a quick stir before serving.
- To Freeze: You can freeze fresh salsa for up to 3 months. If you plan to freeze the salsa, go ahead and blend the mixture for the best texture since diced tomatoes in the salsa tend to have a weird texture once thawed.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
This recipe is GREAT and EASY! The last cherry tomato salsa I tried was a little too sweet still, and blended way too much. It was almost like a spicy spaghetti sauce. But this one hits differently. My husband likes spice, so I was a little more liberal with the jalepeno (I think I added 3!), but otherwise, stuck to this recipe. Lessened my blending (as I, too, like a little more chunky) and voila! Delicious way to use the abundance of cherry tomatoes we have grown this year. Thanks for sharing this!