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Cherry Tomato Salsa
Cherry tomatoes are great for salads, snacking and occasionally, served as a topping for pasta along with some fresh garlic and basil. However, that is not all that these small variants of the garden-variety tomato can be used for.
Even though the cherry tomato is a relatively recent introduction to the botanical and culinary worlds (they were first cultivated in the early 1970s), a variety of uses have already been found for these slightly sweet little gems.
This salsa allows the flavor of just picked cherry tomatoes and jalapeno peppers to really shine. Especially if you happen to grow both in your garden as many people do, you can pick both the tomatoes and peppers just before preparing this cherry tomato salsa to enjoy them at the very peak of flavor; and if you grow cilantro as well, all the better. Tomatoes truly do not get much better than this.
Fresh Cherry Tomato and Jalapeno Salsa
Ingredients -
1 pint of cherry tomatoes, quartered (halved if they are very small)
1 jalapeno, minced
1 small red onion, diced
Juice of 1 lime
¼ cup cilantro, chopped fine
Salt and black pepper, to taste
Preparation:
The only thing easier than enjoying this cherry tomato salsa is making it! Simply quarter or halve (depending on their size) the cherry tomatoes, mince the jalapeno and chop the cilantro and onion and combine in a bowl with lime juice.
Season to taste with salt and black pepper and refrigerate for an hour or two before serving if possible.
While the salsa will develop more flavor if allowed to rest in the refrigerator, if you just cannot wait to enjoy the bounty of your garden, and then have some right away - we will not tell.
This simple cherry tomato salsa is absolutely amazing eaten immediately or allowed to sit overnight; it is all up to you and your patience.
