If your garden is overflowing with ripe cherry tomatoes, this easy cherry tomato salsa recipe is the perfect way to use them up. I love this salsa for its bold roasted flavor and quick prep, just 25 minutes from start to finish. It pairs beautifully with chips, tacos, nachos, or spooned over grilled chicken.
I often make a double batch for church potlucks or freeze it for a quick appetizer when guests stop by.
Gina’s Notes For Making Cherry Tomato Salsa
This salsa recipe is packed with bold roasted flavor and comes together in just 25 minutes, making it perfect for busy weeknights or last-minute hosting. It’s simple enough for beginners and uses budget-friendly ingredients you likely already have on hand. I often roast the veggies ahead of time so all I have to do is blend when guests arrive. You can also easily tailor the heat or herbs to fit your crowd’s preferences. This is a great alternative to a Mexican Restaurant Style Salsa if you’re looking for a more homemade, rustic twist.
Quick Recipe Tips Before You Get Started
Important Prep Tips Before Starting the Recipe:
- Roast similar-sized cherry tomatoes to ensure even cooking. Smaller ones can burn before the others are done.
- Wash your cherry tomatoes and pat them dry before roasting.
- Preheat the oven while prepping to save time.
Common Mistakes When Making This Recipe
- Over-blending: Want a chunkier texture? Use the pulse setting.
- Adding all the roasting juice: Skip the watery runoff from tomatoes to keep the salsa thick.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Cherry tomatoes: Use any mix of Sweet 100s, Sun Golds, or grape tomatoes. You don’t need to peel them since roasting softens the skins, and they blend right in.
- Jalapeño peppers: Remove seeds for mild, or leave them in for heat. For a recipe that features this pepper, try this Creamy Jalapeno Popper Soup with Chicken.
- Onion: Yellow or white are great. Red adds a bit more bite.
- Garlic: Use fresh whole cloves, not jarred.
- Lime zest and juice: Only use fresh, no bottled juice here.
- Tomato paste: Helps thicken for that perfect chip-dipping consistency.
- Spices: Cumin, coriander, and oregano bring classic Mexican warmth. For extra flavor depth, try this Homemade Mexican Seasoning Mix.
- Cilantro: Use fresh leaves and stems for the brightest flavor. If you’re not a fan, try flat-leaf parsley or a pinch of fresh basil.
How To Make Cherry Tomato Salsa
Roast Your Veggies
Preheat your oven to 400°F. Spread whole cherry tomatoes, halved and seeded jalapeños, quartered onion, and garlic cloves on a parchment-lined baking sheet. Roast for 12–15 minutes until the tomatoes wrinkle and release their juices.
Let the roasted veggies rest for 3 to 4 minutes. Don’t add the extra liquid to your blender, this step keeps the salsa thick.
Blend
In a blender, combine roasted veggies with tomato paste, lime zest and juice, seasonings, and cilantro. Pulse for chunky salsa or blend longer for smooth. Taste and adjust salt or lime as needed. Pair it with Ground Beef Taco Meat or a scoop of Nacho Casserole for a complete meal.
Yes. Use only one jalapeño, and remove the seeds. You can even substitute a milder pepper like poblano.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: This salsa is naturally gluten-free and vegan.
Flavor Enhancements: Add a pinch of smoked paprika or a spoonful of chipotle in adobo for a smoky depth. Toasting the spices in a dry pan for 30 seconds before blending really brings out their aroma.
Add-In Options: Stir in roasted corn for texture, or try a small handful of diced mango, pineapple, or peach for a sweet-spicy combo. Add avocado for creamy texture. You might also like this Spicy Pico de Gallo Recipe for a fresh, raw twist.
Simple Substitutions: Swap jalapeños for serranos or Anaheim peppers. Use lemon juice if lime isn’t available.
Tips for Recipe Success: Use a rimmed baking sheet lined with parchment or a silicone mat to keep cleanup easy and avoid burning the garlic. Chill before serving for best flavor. Always taste and adjust lime and salt at the end.
Yes, follow my Easy Step-by-Step Canning Cherry Tomato Salsa Recipe for full water-bath instructions. If you’re new to preserving, be sure to also read this Canning 101 For Beginners guide.
Storage and Reheating Instructions
- Store leftovers in a glass jar or airtight container in the fridge for up to 7 days. The flavor actually gets better after a day or two.
- Freeze for up to 6 months. Use freezer-safe bags, lay flat, and label with the date.
- Thaw overnight in the fridge, then stir to restore texture. If it looks separated, just give it a good mix or pulse it once in the blender before serving.
Biblical Hospitality Tips For Serving Cherry Tomato Salsa
“Biblical hospitality is about opening our lives as well as our homes. It’s where hearts are warmed even more than plates.” —Intentional Hospitality
This Cherry Tomato Salsa is perfect for a joyful and inviting Taco Tuesday! Whether you’re gathering your family around the table or inviting neighbors over for a casual meal, this bold, flavorful dip is a fun way to connect over food and faith. Pair it with tacos, nacho casserole, or chips for a crowd-pleasing spread that encourages conversation and community. For more themed inspiration, consider hosting a full Mexican Dinner Party.
Hostessing Tips for Taco Tuesday
- Hospitality as Ministry: If someone usually joins your table at church but misses this time, send them a message to let them know they were missed, and maybe even drop off a little container of your homemade salsa as a reminder that they’re always welcome.
- Fellowship Over Perfection: Embrace shared responsibility. Invite guests to bring a topping or side. It lightens your load and adds a sense of collaboration to the evening.
- Prep-Ahead Tip: Roast your veggies the night before, so all that’s left is a quick blend before serving. You’ll be free to greet guests with peace, not panic.
Hospitality in Action
This week, text or call someone an invitation to your next casual dinner. Keep it low-pressure, just “We’re making tacos Tuesday, come if you can!” Use this salsa as your centerpiece and serve with these Easy Mexican Appetizers, and let the conversation be as flavorful as the food.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
Fresh Cherry Tomato Salsa Recipe
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Ingredients
- 4 cups cherry tomatoes
- 1 jalapeño pepper, seeded and halved
- 1/4 cup white or yellow onion, chopped small
- 1 clove garlic, peeled
- 2 tablespoons tomato paste
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup fresh cilantro, stems and leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
Instructions
Prep
- Set your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line a baking sheet with parchment paper or a silicone baking mat.
Arrange the Vegetables
- Spread 4 cups of cherry tomatoes on the baking sheet—no need to cut them.4 cups cherry tomatoes
- Cut 1 jalapeño pepper in half, remove the seeds, and place both halves on the sheet.1 jalapeño pepper
- Peel and quarter 0.25 cup of white or yellow onion; add to the sheet.1/4 cup white or yellow onion
- Add 1 peeled garlic clove whole.1 clove garlic
Roast the Vegetables
- Place the baking sheet in the oven and roast for 12 to 15 minutes. The cherry tomatoes should start to wrinkle, turn golden, and smell fragrant.
Cool Veggies
- Remove the baking sheet from the oven and let the vegetables sit for 3 to 4 minutes. This helps release excess liquid from the tomatoes.
Transfer to Blender
- Carefully move the roasted vegetables to a blender or food processor. Do not add the liquid that collected on the baking sheet, this keeps your salsa from becoming watery.
Add Remaining Ingredients To The Blender
- Add the tomato paste, lime zest, lime juice, sugar and seasonings to the blender.2 tablespoons tomato paste, 1 teaspoon lime zest, 2 tablespoons lime juice, 1/2 teaspoon salt, 2 teaspoons sugar, 1/4 cup fresh cilantro, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon dried oregano
Blend the Salsa
- Blend until you reach your desired consistency. You can make it smooth for dipping, or leave it slightly chunky for texture. Taste and adjust seasoning if needed.
Gina’s Notes and Tips
- Let your garlic and onion sit for a few minutes after peeling to mellow their flavor.
- Roast similar-sized cherry tomatoes to ensure even cooking. Smaller ones can burn before the others are done.
- Wash your cherry tomatoes and pat them dry before roasting.
- Preheat the oven while prepping to save time.
- Over-blending: Want a chunkier texture? Use the pulse setting.
- Adding all the roasting juice: Skip the watery runoff from tomatoes to keep the salsa thick.
