Fresh Cherry Tomato Salsa Recipe

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

Cherry tomato salsa is a bold, tangy dip that’s quick and easy to prepare. Made with roasted cherry tomatoes, jalapeños, lime, and spices, it’s perfect for entertaining or taco night. Enjoy it chilled with chips or spooned over grilled meats for a vibrant burst of flavor.

Cuisine Mexican

Keyword salsa

Prep Time 15

Cook Time 10

Total Time 25

Servings cups (each serving is 1/4 of a cup so this serves 16)

Calories 52

Author Gina Dickson

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.

Notes

Important Prep Tips Before Starting the Recipe:

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.

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.

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.

Nutrition