Chunky Cherry Tomato Salsa is easy to make in 20 minutes and features red onion, jalapeño, cilantro, and lime. No special equipment is required, just a knife and cutting board! Enjoy this sweet and tangy sauce with tortilla chips and on tacos, burrito bowls, rice, beans, and more.
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This raw cherry tomato salsa is similar to fresh pico de gallo, but uses small tomatoes rather than larger plum tomatoes such as Roma tomatoes.
It has less liquid than salsas made with roasted tomatoes or those prepared in a food processor or blender.
Cherry tomato salsa is delicious served with tortilla chips. You can also combine it with an easy 4 ingredient guacamole to make a flavorful guacamole salsa. And it's a key component in roasted sweet potato tacos.
However you serve it, it's sure to become a favorite dip and condiment.
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Why you'll love this recipe
- You only need 5 ingredients to make it, plus salt and pepper.
- It's quick to prepare and doesn't require any cooking.
- It's an easy way to add instant flavor to your favorite dishes.
Ingredients
Tomatoes: Choose cherry or grape tomatoes that are smooth and without wrinkles. You can also opt for mixed medley cherry tomatoes that include red, orange, and yellow varieties.
Cilantro: Both the leaves and tender stems can be used. If you're not a fan of cilantro, simply leave it out.
Jalapeño pepper: While this recipe calls for one jalapeño, 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 at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Place the tomatoes, red onion, jalapeño, cilantro, and lime juice in a medium mixing bowl.
- Mix well to combine. Taste and add salt and pepper, as needed. Enjoy right away or refrigerate in an airtight container for later.
Serving suggestions
Besides serving cherry tomato salsa with tortilla chips, it's delicious as a chunky sauce on a variety of dishes.
- Spoon it over silken tofu scramble, air fried crispy home fries, and tofu tater tot casserole at breakfast and brunch.
- Add it to a guacamole salad or veggie fajitas.
- Stuff it in a wrap or pita with cannellini bean salad or smashed chickpea "tuna" salad.
- Add a dollop to yellow turmeric rice, chickpea rice pilaf, or soyrizo taco pasta.
- Enjoy it in baked potatoes or with roasted sweet potato cubes.
Storing
The salsa can be stored in an airtight container in the refrigerator for up to 5 days. Give it a stir before enjoying. Do not freeze.
Recipe FAQs
When making raw salsa with sweet cherry or grape tomatoes, there's no need to peel the tomatoes since the skin is thin and doesn't have a bitter taste.
Cherry tomatoes are best stored on a kitchen counter in the container they came in or in a small bowl. For best flavor, do not refrigerate them.
Hold the cilantro in a tight bunch and run a sharp knife through to finely chop it. Discard any tough stems.
More vegan cherry tomato recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Plant Forward Vegan Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Cherry Tomato Salsa Recipe
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Ingredients
- 1 dry pint cherry or grape tomatoes, diced (about 2 cups)
- ¼ cup red onion, diced
- 1 jalapeño pepper, diced (remove the seeds and ribs, if desired)
- ¼ cup fresh cilantro, chopped
- 2 Tablespoons lime juice
- salt and pepper, to taste
Instructions
- Place the tomatoes, red onion, jalapeño, cilantro, and lime juice in a medium mixing bowl.1 dry pint cherry or grape tomatoes, ¼ cup red onion, 1 jalapeño pepper, ¼ cup fresh cilantro, 2 Tablespoons lime juice
- Mix well to combine. Taste and add salt and pepper, as needed. Enjoy right away or refrigerate in an airtight container for later.salt and pepper
Notes
Nutrition
Nutritional information is an estimation only.
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