Fresh Cherry Tomato Salsa

August 25, 2016
1 Ratings
Photo by Ashley McLaughlin
  • Makes 2 1/2 cups
Author Notes

This fresh, no-cook salsa is a cinch to whip up. After testing countless batches of fresh salsa that were just too watery, I came up with an easy trick to create the perfect texture. All you have to do is put the processed tomato mixture in a colander in the sink, salt it well, and let it sit for half an hour. A lot of the water will drain off into the sink, resulting in a much less watery fresh salsa. It’s life-changing! Feel free to substitute grape or hothouse tomatoes instead of cherry tomatoes in a pinch. If you aren’t a big cilantro fan, you can either adjust the amount to your taste or try swapping in fresh parsley. —Angela Liddon

What You'll Need
  • 1 large clove garlic, or more to taste
  • 2 green onions, roughly chopped
  • 1 jalapeño, seeded, if desired (leave the seeds and membrane in for more heat)
  • 1 cup fresh cilantro leaves
  • 1 1/2 pounds cherry tomatoes
  • 1/2 to 3/4 teaspoons fine sea salt, to taste, divided
  • 3 to 4 teaspoons fresh lime juice, to taste
  • 1 1/2 teaspoons to 1 tablespoon extra-virgin olive oil, to taste
  • Freshly ground black pepper
  • Red pepper flakes
  • Fine sea salt, for seasoning (optional)
  1. Mince the garlic in a food processor. Add the green onions, jalapeño, and cilantro. Process until finely chopped.
  2. Add the tomatoes and pulse until the mixture is chunky, or pulse longer if you prefer a smoother salsa.
  3. Spoon the salsa into a fine-mesh colander placed in the sink. Add 1/2 teaspoon of the salt on top of the salsa and gently stir to combine. Let the salsa drain in the colander for 30 minutes. Stir it every now and then to help it drain.
  4. Transfer the salsa to a medium bowl and stir in lime juice, oil, pepper, and red pepper flakes to taste. This fresh salsa is best enjoyed the same day, but it’ll stay fresh in an airtight container in the fridge for 24 to 48 hours.

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