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.
To make the salsa, in a food processor, coarsely 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.
with plastic wrap and set aside for at least 2 hours to enhance the flavors.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
