Cherry tomato salsa is a simple and tasty twist on the traditional dip. Bursting with fresh tomato flavor, this recipe is ideal for pairing with crunchy tortilla chips or topping off grilled chicken or fish.
INGREDIENTS
- 3 cups cherry tomatoes, washed and stems removed
- 1 small sweet onion
- 3 small garlic cloves, peeled
- 3/4 cup packed cilantro leaves
- 1 lime, juiced
- Salt to taste
INSTRUCTIONS
- In the bowl of a food processor, add the onion and garlic. Pulse until finely chopped, making sure there are no large chunks of garlic.
- Add the tomatoes and cilantro, and pulse again until you reach your desired consistency. The salsa will likely be a bit liquidy, so you can drain off some of the excess liquid or leave it as is.
- Transfer the salsa to a serving bowl, stir in lime juice and salt, then serve.
NOTES
- Avoid adding all the ingredients to the food processor at once! The onion and garlic need a longer pulse time than the tomatoes to avoid large chunks.
- If your salsa turns out too liquidy, you can drain some of the liquid to adjust the texture.
- No food processor? No problem! Simply chop all the ingredients finely by hand for a more pico de gallo-style salsa.
NUTRITION
- Calories: 28kcal
- Carbohydrates: 7g
- Protein: 1g
- Fat: 0.1g
- Saturated Fat: 0.01g
- Polyunsaturated Fat: 0.03g
- Monounsaturated Fat: 0.01g
- Sodium: 11mg
- Potassium: 192mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 379IU
- Vitamin C: 18mg
- Calcium: 20mg
- Iron: 1mg
