Make this salsa from the time the first cherry tomatoes appear in late spring or early summer until the first fall storm. And for the most beautiful results, use a mix of colors, which will also add subtle elements of flavor, too. In a pinch, you can even make it in the winter with commercial cherry tomatoes, which are not as disappointing as larger out-of-season tomatoes.
Cherry Tomato Salsa
This recipe is both flexible and forgiving. If you don't have cherry tomatoes, use whatever fresh tomatoes you have. No serrano? Use a jalapeño or other medium hot chili. Adjust the acid and salt until it tastes good. That's all there is to it.
- Serves 4 to 6
- Cook Time: 10 Min
- 1 1/2 to 2 cups cherry tomatoes, halved or quartered
- 2 tablespoons chopped shallots or red onion
- 1 serrano, seeded if you don't like too much heat
- Juice of 1 lemon or 1 lime
- Kosher salt
- 2 to 3 tablespoons olive oil
- 3 tablespoons chopped fresh cilantro
Put the cherry tomatoes into a medium bowl, add the shallot or onion, the serrano, the lime or lemon juice and several generous pinches. Stir, taste, and correct for salt and acid.
Add the olive oil and cilantro, taste again, correct the seasoning, cover, and chill until ready to serve.