Recipe: Cherry Tomato Salsa
I originally posted this recipe last summer, but while looking at my quickly growing tomatoes in the garden, I got itching to make it! I also updated it with some lacto fermentation because it’s super easy to do! Plus my friend Wardeh, has a linky up today for her new series: Probiotics for Every Meal.
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While dealing with some quite productive cherry tomato plants a friend recommended that I try making salsa out of them. And I have to say, this is our new favorite fresh salsa recipe!!!
The cherry tomatoes have such a nice sweet flavor, it really goes quite well with the spice. Now the first time I made it (pictured) I cut them all up by hand. *whew that was a lot of cutting* The next time I made it. I threw a handful at a time into the food processor. Not only were the chunks smaller, it went much faster!
Cherry Tomato Salsa
about 5 cups of cherry tomatoes
1 small to medium onion (or half of a large onion)
3-5 jalapenos (depending on how spicy you like it!)
1 clove minced garlic
1/2 tsp sea salt
1/4 tsp pepper
1/4 -1/2 tsp red pepper flakes (again, depending on spice!)
Cut, chop, and mix everything together. Let sit for at least 30 minutes, but it’s best if the flavors work themselves together overnight!
Seriously soooo easy!
Lacto fermentation: up the sea salt to about 1 Tbsp and add in 4 Tbsp of whey. Let sit out for at least 24 hours, up to 48 hours. Chill and enjoy
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I was just thinking about looking up a salsa recipe for our cherry tomatoes whgen I saw this in my reader. Thank you!
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This sounds delicious! My neighbor gave me a huge bag full of cherry tomatoes and I have been looking for something to make with them.
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Homemade salsa sounds GREAT!!! I have some cherry tomatoes and I’m making tacos tonight. THANKS!!! for the recipe. Geri
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I love when I take the time to make good homemade salsas – I don’t do it very often, though. I am sure that after it sits overnight the flavors are incredible.
Thanks for linking to Slightly Indulgent Mondays!
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This sounds great! I have two huge bowls of cherry tomatoes and one of mixed peppers in my kitchen right now. I know what I’m doing this afternoon.
How long do you think the fermented version will keep in the refrigerator?
Melinda
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This sounds so yummy! We are getting the first little tomatoes starting on our plants – so in about a month, this is going to come in really handy! LOL!
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We’ve made the fermented version a couple summers in a row now and it lasts for months – seems like at least 6 months but we usually run out of it by then. My husband LOVES the fermented way; I prefer it without the fermenting although I love it blended into tomato soup – gives it a zing.
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Yum! I love an easy homemade salsa! I have tons of tomatoes in my garden that I need to use. Fresh salsa sounds perfect!
Thanks! – Suz
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