Cherry Tomato Salsa

I like chips and salsa both as a quick contribution for a party and as an afternoon snack. And instead of opening up a store-bought blend, I prefer to make fresh salsa from scratch—it takes so much less time than you’d think.

And while many salsas start with ripe tomatoes—although not all of them, as our collection of salsa recipes proves—it’s easy to forget about cherry tomatoes when tossing together a batch. Even when fully ripe, these small flavor bombs hold their shape better than big, juicy, slicing tomatoes. You’ll never get the taste of cherry tomato salsa from a jar, either. It’s so bright and fresh!

Ingredients for Cherry Tomato Salsa

• Cherry tomatoes: These are among the sweetest types of tomatoes. They counterbalance the salty, tangy and savory ingredients in this fresh salsa, and their skins help them hold their shape well, even when chopped.
• Salt: Salt does more than add flavor to salsa. It also keeps the mixture from turning watery by pulling out some of the tomato juice so that you can drain it away.
• Red onion: Red onion adds more color to salsa than other types of onions. When cherry tomatoes are in season, red onions are at their sweetest, but they become sharper and spicier as they age.
• Jalapeno pepper: Just half of a jalapeno gives plenty of heat without overwhelming the other flavors.
• Garlic: Raw minced garlic has a strong bite, so a little goes a long way. If you’re turned off by that sharpness, mix the garlic and lime juice together first and let them sit while the tomatoes drain. The acidity in the lime juice mellows the garlic taste.
• Cilantro: In this recipe, fresh cilantro adds flavor and color.
• Lime juice: If you have fresh limes, squeeze them for this recipe. If not, no worries; bottled lime juice works just as well.
• Sugar: To round out this quick salsa, add a teaspoon of sugar. It will help balance the acidity of the tomatoes.
• Cumin: Just a pinch of cumin complements the other ingredients.

Directions

Step 1: Salt the tomatoes

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Place the tomatoes in a colander. Sprinkle them with 1/4 teaspoon salt, then toss the tomatoes to distribute the salt. Let them sit for 10 minutes to drain, then discard the liquid.

Editor’s Tip: Salt quickly draws out some of the natural juice of the tomatoes so the salsa stays thick. The riper the tomatoes, the more juice will be released.

Step 2: Mix the salsa

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Transfer the tomatoes to a large bowl. Add the onion, jalapeno, garlic, cilantro, lime juice, sugar, remaining 1/4 teaspoon of salt, the pepper and the cumin. Stir to combine. This salsa has the best texture when freshly made, so serve it immediately.

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Recipe Variations

• Use different herbs: Do you think cilantro tastes like soap? Then change up the fresh herbs. Replace the cilantro with sorrel or basil, or mince 2 tablespoons of basil, 2 teaspoons of flat-leaf parsley and 1 teaspoon of oregano to make an herbal blend.
• Add more heat: If you like spicy salsa, dial up the heat. Use the entire jalapeno pepper, or swap in a serrano pepper or hot habanero. For a smoky taste, crumble in some dried chipotle chiles.
• Supercharge the flavor: Instead of going raw, try roasting garlic for this salsa. If you love the flavor, add up to four roasted and minced cloves. For more tomato intensity, stir in 2 tablespoons of minced, oil-packed sun-dried tomatoes. A splash or two of tequila provides a mellow aftertaste (just keep it away from kids).

How to Store Cherry Tomato Salsa

For the best texture and flavor, eat this cherry tomato salsa as soon as it’s ready. If you have to store the salsa, pack leftovers in an airtight container and put them in the refrigerator.

How long does cherry tomato salsa last?

This fresh salsa will keep for up to four days in an airtight container in the refrigerator, but don’t be surprised if it becomes softer and soupier as it sits. Small, thicker-skinned cherry tomatoes turn mushy more slowly than large ones. Underripe cherry tomatoes will stay firmer longer, but they won’t have as strong of a taste or be as sweet. Drain the salsa again after you take it out of the refrigerator to remove any excess liquid, then taste it to see if you need to add more lime juice.

Cherry Tomato Salsa Tips

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Can you roast cherry tomatoes for salsa?

Roast or grill the cherry tomatoes to give this recipe the rich taste of cooked salsa. Place the whole tomatoes on a baking tray in a 450°F oven until they begin to blister and burst, about 20 minutes. To char the tomatoes on a hot oiled grill, harvest them in bunches with their stems attached or thread them on bamboo skewers so that you don’t lose them through the grill grates. Grill them for three to five minutes or until they blister, turning as needed. While you’re at it, cut an onion in half and put that on the grill too, along with the jalapeno and the garlic cloves still in their skin.

Can you can cherry tomato salsa?

Tomatoes do not have enough natural acidity to be canned safely without additional vinegar or lemon or lime juice, especially when you start to add other low-acid ingredients like onions and peppers. The National Center for Food Preservation’s choice salsa recipe calls for 3/4 cup bottled lime juice for every 3 cups tomatoes—far more lime juice than used in this recipe. Always use tested and verified canning recipes. Enjoy small, fresh batches of this salsa, serving it with the best tortilla chips.

How do you serve cherry tomato salsa?

Snack on cherry tomato salsa with tortilla chips, or set it out with homemade guacamole as part of a party spread. Mix up this salsa when making omelets or huevos rancheros for breakfast, or pile it on toasted baguette slices or pita bread for a bruschetta-style snack. It’s also delicious atop blackened halibut or grilled chicken. Tuck the salsa into tacos with grilled shrimp, or put a dollop on lemon-garlic shrimp pasta.