Chunky cherry tomato salsa comes together in minutes with red onion, jalapeño, cilantro, and lime. No special equipment needed. Just a knife and cutting board.

This fresh, no cook salsa is similar to pico de gallo, but it uses cherry or grape tomatoes rather than plum tomatoes. Hand chopping keeps the texture rustic and the liquid to a minimum compared to roasted or blended salsas.

Serve it with tortilla chips, or stir it into my easy 4-ingredient guacamole for a quick guacamole salsa. I also like it as a topping for roasted sweet potato tacos. Try it on burrito bowls, rice, beans, and more.

Ingredient info: gluten-free, nut-free, oil-free, soy-free, vegan

Bowl of salsa on a plate with tortilla chips.

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Ingredients

Container of cherry tomatoes, bunch of cilantro, jalapeño pepper, lime, red onion, and salt and pepper grinders.

Tomatoes: Choose red cherry or grape tomatoes or opt for mixed medley cherry tomatoes that include red, orange, and yellow varieties.
Cilantro: Chop both the leaves and tender stems. Not a fan? Leave it out! No substitution necessary.
Jalapeño pepper: I like to use one small jalapeño, but you can use as little or as much as you like depending on how spicy you like your salsa. A lot of the heat is concentrated in the seeds and ribs, so feel free to remove them if you prefer a milder salsa.

Please see the recipe card for the complete ingredients, measurements, and instructions.

How to make cherry tomato salsa

Chopped ingredients in a mixing bowl and the combined salsa ready to eat.

Add the chopped tomatoes, jalapeño, red onion, cilantro to a medium mixing bowl with the lime juice.
Mix well to combine. Taste and add salt and pepper as needed. Enjoy right away or refrigerate for later.

Serving suggestions

Hand holding tortilla chip with salsa on it.

Besides serving cherry tomato salsa with tortilla chips, try it as a vibrant topping for a variety of dishes:

Spoon over tofu tater tot casserole instead of hot sauce or ketchup
Tuck into warm tortillas with beans and veggie fajitas
Add a dollop to plain or yellow turmeric rice for color and flavor
Pile onto baked potatoes or roasted sweet potato cubes

A true multitasker. Make extra. Future you will thank you.

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Love and Veggies,

Amy

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