Cherry Tomato Salsa
Perfect in summer, this salsa is a good match to accommodate chips and nachos. All the flavors of the cherry tomatoes well balanced with the spices.
Servings: 6
Calories: 20kcal
Ingredients
- 4 cups cherry tomatoes
- 1 large shallot minced
- 1 large garlic clove minced
- 2 tablespoons minced fresh coriander
- 1 tablespoon white wine vinegar
- 2 medium Serrano chilies, seeded and minced
- 2 teaspoons fresh lime juice
- 0.25 teaspoon salt
Instructions
- To make the salsa, in a food processor, coarsely chop the tomatoes using the pulsating button. Do not puree.
- In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chilies, lime juice, and salt. Stir well.
- Cover with plastic wrap and set aside for at least 2 hours to enhance the flavors.
Video
Notes
In Mexican cuisine, this salsa is called pico de gallo, also called salsa fresca or salsa cruda.
Cooking Tips for Cherry Tomato Salsa
- Use Fresh Ingredients: Choose ripe, flavorful cherry tomatoes and fresh herbs for the best-tasting salsa. Fresh ingredients make a noticeable difference in the salsa’s vibrancy and flavor.
- Chop for Texture: Pulse the tomatoes gently in the food processor to keep the texture chunky. Avoid pureeing, which can make the salsa too liquidy.
- Let It Rest: Allow the salsa to sit for at least two hours. This resting time melds the flavors, making the salsa richer and more balanced.
- Adjust Spice Levels: Taste the salsa after resting and adjust the spiciness by adding more or less Serrano chili, based on preference.
- Serve Chilled: Keep the salsa chilled until serving. It pairs well with chips, nachos, or as a topping for grilled meats.
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