Cherry Tomato Salsa

When summer cherry tomatoes hit their peak, this is the salsa to make. Sweet little reds and yellows get a quick whirl with a homemade herb blend of garlic, cilantro, and seeded jalapeño, then a hit of lime sharpens everything up.

Cherry tomatoes carry the dish because they’re consistently sweet and juicy even outside peak season, when slicing tomatoes turn mealy or pale. The skins also keep the salsa from going watery the way diced tomato salsa often does.

The trick is the chop. A few quick pulses in the food processor or a coarse hand-chop keeps the salsa chunky. Over-process it and you’ll end up with pink soup. Stop while there are still visible pieces of tomato and herb.

Let it sit 15 minutes before serving so the salt and lime pull the juices out and meld the flavors. Scoop with tortilla chips, spoon over grilled fish or chicken, or pile onto cucumber rounds for a low-carb bite.

Kitchen Tips

• Pulse the herb blend separately first, then add tomatoes and pulse only 2 or 3 times.
• Wear gloves when seeding jalapeños, especially if you’re sensitive to capsaicin.
• Add the lime and salt last. Salt drawn out too early can mute the tomato sweetness.
• Keeps 2 days in the fridge but tastes best the day it’s made.

Variations

• Stir in diced avocado just before serving for a fresh take on guacamole-salsa.
• Add a small handful of charred corn kernels for a Tex-Mex spin.
• Swap jalapeño for serrano or a quarter habanero if you want serious heat.