This fresh cherry tomato salsa is quick to make any time of the year and will be a crowd-pleaser at all your gatherings. This fresh salsa is perfect with tortilla chips, tacos, over a nacho casserole, or topped on burritos and enchiladas.

close up with chip dipping in cherry tomato salsa, slightly chunky

Why This Salsa Is The Easiest And Most Delicious

Have you ever planted a few cherry tomato plants in the summer and had an abundance of cherry tomatoes? I know I get tired of tossing them in salads after a month or so. 

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Well, here’s the answer: cherry tomato salsa. This is a fast and easy recipe because you roast your tomatoes, jalapeno, and onion first, so no peeling tomatoes are involved.

Another great reason to make this salsa is how well it freezes. If you have more cherry tomatoes than you know what to do with, you can make several batches and freeze them. Then, in the winter, you can thaw a container and have fresh salsa whenever you crave it. 

If you have made homemade salsas with fresh tomatoes, you might have noticed they separate and get watery. However, this fresh salsa is unique. Since the tomatoes are roasted, some of the liquid naturally drains out of the tomatoes, making the salsa delightfully thick and ideal for scooping with crispy chips.

🍅 If you are a salsa lover, be sure to check out my Green Salsa Recipe Without Tomatillos, How To Make Fermented Salsa: Step-by-Step and for a unique twist, 5-Minute Cranberry Salsa.

Ingredients Needed

seasonings, herbs, veggies and juice to make cherry tomato salsa
  • Cherry Tomatoes: You can create a flavorful salsa using a variety of cherry or grape tomatoes, such as Sweet 100, Sun Gold, and Black Cherry. 
  • Onions: Any yellow or white sweet onion would be great. If you like it a bit spicy, try a red onion. 
  • Jalapeno Peppers: I like to use two generously sized jalapenos with the seeds taken out for my salsa recipe. To ensure the salsa isn’t too spicy, I roast the peppers ahead of time and remove the seeds during processing. Feel free to leave the seeds in if you prefer a spicier salsa.
  • Cilantro: Grab a bundle of fresh salsa for this recipe. If you use dried, it will be less tasty. 
  • Garlic: Use fresh cloves of garlic, not the already chopped kind you can buy in a jar. 
  • Lime: Only use fresh lime zest and juice. When making homemade salsa, the green bottle juice does not taste as good as fresh lime juice. 
  • Tomato paste: The paste thickens fresh tomatoes, so you end up with a thick, scoopable salsa. 
  • Spices: I recommend using dried cumin powder, coriander powder, and oregano for this recipe.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Do you need to peel cherry tomatoes when making salsa?

You don’t have to peel cherry tomatoes for salsa because the roasting process allows the skins to wrinkle and become soft, blending into the salsa seamlessly. This helps to retain the flavor and nutrients from the skin.

How To Make Cherry Tomato Salsa

The prep time for making this salsa is minimal because you roast all the veggies in one pan and combine all the ingredients in a blender. 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Arrange cherry tomatoes on the prepared baking sheet. Don’t worry about cutting them in half; toss them in whole. 
  4. Cut the jalapeno in half, remove the seeds, and add it to the baking sheet.
  5. Peel and quarter the onion, then add it to the baking sheet.
  6. Peel the garlic cloves and place them whole on the baking sheet.
pan of cherry tomatoes, onions, jalapeno ready to roast.
  1. Place the baking sheet in the middle of the preheated oven and roast the ingredients for 12-15 minutes, or until the cherry tomatoes are golden, wrinkling on the skins, and fragrant.
pan of cherry tomatoes, onions, jalapeno roasted and charred
  1. Once the roasted ingredients are done cooking in the oven, carefully remove the pan from the oven and allow the roasted veggies to sit in the pan for 3 or 4 minutes. This allows for the extra watery juice to drain off of the tomatoes.

Helpful Tip: Don’t skip the resting time after the veggies are cooked. Do not pour in any juice that has cooked out of the tomatoes. 

  1. Add tomato paste, lime zest, lime juice, salt, sugar, cilantro leaves, cumin, coriander, and oregano to the blender.
roasted veggies, seasonings and lime in blender for cherry tomato salsa
  1. Blend everything together until you reach your desired salsa consistency.

Helpful Tip: If you prefer chunky salsa, use the blender’s pulse button. This way, you can monitor the thickness as you go. If you like cilantro in your salsa but prefer it in small pieces, first process the salsa without the cilantro. Once satisfied with the consistency, add the cilantro and pulse briefly to chop it into small pieces.

cherry tomato salsa with a spoon that scooped it into a small bowl next to chips

Recipe Variations

  • Spicy Kick: Add different types of peppers like serrano or habanero for varying heat levels.
  • Sweet Twist: Integrate fruits such as 1/2 cup of mango, pineapple, or peach for a sweet and tangy flavor. Toss them on your roasting pan or add them fresh.
  • Smoky Flavor: Incorporate chipotle peppers or smoked paprika for a smoky element in your salsa.
  • Avocado Salsa: Mash some ripe avocado into the salsa to create a creamy and rich texture. This would make a great taco salad dressing.

How to Serve This Easy Salsa

Soups:  Serve as a topping with Easy Taco Soup, Tex-Mex Chicken Taco Soup Recipe, Creamy Taco Soup with Ranch Dressing, or Cheesy Tortilla Mexican Chicken Soup Recipe (Slow Cooker)

Nachos: This salsa makes a great topping on my Nacho Casserol and Cheesy Taco Dip With Ground Beef.

Eggs: For breakfast, warm a corn tortilla, place a fried egg on it, and top it with the salsa. Roll it up for an on-the-go breakfast. 

Tortilla Chips: My favorite way to eat salsa! It’s a classic party food when entertaining or having a Mexican Party.

How to Store the Leftovers?

You can store leftover fresh salsa by placing it in an airtight container in the refrigerator for up to 5-7 days. I like to use glass jars or plastic snap-on-lid containers. 

Is it ok to freeze cherry tomato salsa?

If you enjoy fresh, homemade, thick salsa all year round, I have good news for you! This recipe also freezes well.

How To Freeze Salsa

  1. Prepare Salsa: Make your homemade salsa according to the recipe. I suggest grabbing some chips to test it before you pack it for the freezer. 😅
  2. Freezer Containers: Gather freezer-safe containers with tight-fitting lids or freezer ziplock-style bags. (my favorite choice)
  3. Fill Containers: Portion out the salsa into the freezer container. I like to do two cups in freezer bags for our family. Just enough for a good Mexican Dinner Party. Fill the bags and remove any air by carefully pushing on the bag. In other words, burp the salsa. Label the contents and the date you are putting it in the freezer.
  4. Freeze: Lay the sealed bags on a large cookie sheet in your freezer. Allow them to freeze overnight. Remove the bags from the cookie sheet and stack them in your freezer.
  5. Thaw and Use Salsa: When you’re ready to enjoy your homemade salsa, remove it from the freezer and let it thaw in the refrigerator for a few hours or overnight. You can also use the defrost function on a microwave if you’re in a hurry. Stir the salsa after thawing to restore its consistency.
  6. Storage Lenght Tip: Frozen salsa can be stored in the freezer for up to 6-12 months, depending on the quality of your freezer and how well it’s sealed. Enjoy your homemade salsa whenever you like without worrying about it going to waste!

Canning Cherry Tomato Salsa

Another great recipe with cherry tomatoes is my How To Can Cherry Tomato Salsa. I give you an easy step-by-step guide for canning salsa using a simple hot water bath method. 

I Want To Answer Your Questions & Hear Your Comments

Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.

cherry tomato salsa with a spoon that scooped it into a small bowl next to chips
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I’ve Got A Million Cherry Tomatoes Salsa Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 cups
Looking for a delicious and easy homemade salsa recipe? This cherry tomato salsa is packed with savory Mexican seasonings, fresh cilantro, and lime juice. Using my simple step-by-step instructions, you can easily satisfy your craving for chips and salsa in a snap!

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 4 cups cherry tomatoes
  • 1 jalapeño pepper, seeded, chopped in half
  • 1/4 cup onions, white or yellow, chopped in quarters
  • 1 clove garlic, peeled whole cloves
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1/4 cup cilantro fresh, stems and leaves
  • 1/2 teaspoon cumin , ground powder
  • 1/2 teaspoon coriander , ground powder
  • 1/2 teaspoon oregano , dried

Instructions
 

  • Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Arrange cherry tomatoes on the prepared baking sheet. Don’t worry about cutting them in half; toss them in whole.
    4 cups cherry tomatoes
  • Cut the jalapeno in half, remove the seeds, and add it to the baking sheet.
    1 jalapeño pepper
  • Peel and quarter the onion, then add it to the baking sheet.
    1/4 cup onions
  • Peel the garlic cloves and place them whole on the baking sheet.
    1 clove garlic
  • Place the baking sheet in the middle of the preheated oven and roast the ingredients for 12-15 minutes, or until the cherry tomatoes are golden, wrinkling on the skins, and fragrant.
  • Once the roasted ingredients are done cooking in the oven, carefully remove the pan from the oven and allow the roasted veggies to sit in the pan for 3 or 4 minutes. This allows for the extra watery juice to drain off of the tomatoes.
  • Carefully transfer all the roasted veggies to the blender or food processor. Do not pour in any juice that has cooked out of the tomatoes.
  • Add tomato paste, lime zest, lime juice, salt, sugar, cilantro leaves, cumin, coriander, and oregano to the blender.
    1 teaspoon lime zest, 2 tablespoons lime juice, 2 tablespoons tomato paste, 1/2 teaspoon salt, 2 teaspoons sugar, 1/4 cup cilantro fresh, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon oregano
  • Blend everything together until you reach your desired salsa consistency.

Notes

Helpful Tip: Don’t skip the resting time after the veggies are cooked. Do not pour in any juice that has cooked out of the tomatoes. 
Helpful Tip: If you prefer chunky salsa, use the blender’s pulse button. This way, you can monitor the thickness as you go. If you like cilantro in your salsa but prefer it in small pieces, first process the salsa without the cilantro. Once satisfied with the consistency, add the cilantro and pulse briefly to chop it into small pieces.
Serving: 0.33cup, Calories: 51kcal, Carbohydrates: 12g, Protein: 2g, Fat: 0.3g, Saturated Fat: 0.05g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 372mg, Potassium: 455mg, Fiber: 2g, Sugar: 7g, Vitamin A: 968IU, Vitamin C: 44mg, Calcium: 32mg, Iron: 2mg
Cuisine: Mexican
Course: Appetizer
Author: Gina Dickson

⭐️ One last thing, please leave a rating and comment letting me know how you liked making this recipe. This helps me provide more free, high-quality recipes for everyone.

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