Try this delicious fresh chunky cherry tomato salsa, a wonderful balance of bold and bright flavours!

 

A good salsa is made with fresh seasonal ingredients and is a perfect balance between the sweetness of the tomatoes and the zesty bursts of lime, onion and coriander. 

This recipe is based on Pico de Gallo, a fresh chunky Mexican salsa, made with raw ingredients instead of cooked. This is the perfect accompaniment for tacos, corn chips or as a topping for a delicious crusty bread. 

 

We have an abundance of cherry tomatoes at this time of year in our garden, so I am always looking for new recipes to share with you with the ways I like to use them. 

Fortunately cherry tomatoes are now available year round, so there is no excuse not to give this one a try! All of the ingredients in this recipe are raw, but prepared in a way to bring about maximum flavour and balance. 

 

The ingredients are simple and versatile, if you prefer to use white onion over red, do so. If you prefer to reduce the garlic you can. If you are not a fan of coriander then swap for basil but coriander really is the star of the show here and works so beautifully in this recipe. 

I rarely go for the heat in dishes like this, but for some the addition a mild sliced jalapeño might make this even more special to you. Just check the heat before you add too much. If you wish to build on this basic recipe with your own additions I think that is great! 

 

The key for this recipe is to let it sit and marinate in the fridge for a few hours at least, this allows the flavours to infuse. But if you cannot wait, it will still be good, but better after a time of resting. 

Quick Q & A for my fresh Chunky Cherry Tomato Salsa

What other tomatoes can I use in a fresh salsa?

If you do not wish to use cherry tomatoes, the next best choice is Roma tomatoes, they are lovely and firm and the perfect alternative. Dice into small pieces as per the method and drain seeds and juice.

Can I crush the salsa in a food processor?

This style of salsa is best left chunky, blending onions will make them overpowering in this dish.

What can I serve this chunky cherry tomato salsa with?

Tortilla or corn chips, on tacos or nachos, on warm grilled meats, or a crusty loaf of bread.

Do I serve salsa room temperature or cold?

Best served cold, this gives the tomatoes and onions the best conditions to shine and be crisp and tasty.

 

All you need for this Fresh Salsa recipe is:

For the full recipe and quantities please scroll down to the printable recipe card

• Cherry Tomatoes

• Red or White Onion

• Garlic

• Coriander

• Lime Juice

• Salt

• Pepper

 

The method is lovely and simple, with a few steps that create more flavour and a nicer outcome. 

First step is to slice your cherry tomatoes into quarters, I add them to a colander over a bowl, and using my finger tips I lift and gently rub the pieces between my finger tips to release the juices and some of the seeds.

 

I then sprinkle a little salt over the tomatoes to further draw out the moisture of the tomatoes and set this aside while I prepare the next step.

 

Onion adds the crunch and a punch of bold flavours to the tomatoes. I like to use red onion but white is fine too. I finely dice the onion, then add this to a bowl and add the lime juice. Allow this to infuse for 5-10 minutes to leach out some of the strong flavour and bite. 

 

Meanwhile finely crush the garlic, dice the coriander and drain the tomatoes one last time and using a slotted spoon add the tomatoes to a bowl. 

 

To the tomatoes add the lime juice soaked onions, crushed garlic, diced coriander, and a pinch of pepper and gently stir to combine. You could happily serve this now. But it is best after an hour or up to overnight in the refrigerator. This gives the flavours time to combine beautifully.

 

Salsa is lovely cold and fresh. Some tomato dishes are better at room temperature and it can be personal preference, but for me a salsa is cold and vibrant.

The mixture will get more ‘wet’ as the days pass and the tomatoes and onions continue to release their juices, it will keep for up to 3 days, but you may wish to drain the juices if serving after day 2. 

 

Serve in a number of ways, as is with corn chips, as a bright topping for tacos or nachos, on some crusty fresh bread, as a topping for grilled chicken or even as a pizza topping! 

Here are some of my other cherry tomato dishes:

Baked Feta Pasta with Cherry Tomatoes

Easy Pesto and Feta Pasta Salad

TOMATO & BASIL 15 MINUTE PASTA

SLOW COOKER CHERRY TOMATO PASTA SAUCE

 

I hope you love this simple delicious version of a fresh Chunky Cherry Tomato Salsa

Be sure to rate this recipe and let me know in the comments below what you think of this one. Remember it next time you want something to use up your cherry tomatoes! 

 

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