Cherry Tomato Salsa

If you have a ton of cherry tomatoes right about now, this recipe is for you.  It’s super easy, and SO good, I could almost eat it with a spoon. 

Cherry Tomato Salsa

• 4 C cherry tomatoes
• 4 Canned whole jalapenos
• 1 clove garlic, minced
• Half a small white or yellow onion, diced
• 1/2 tsp sea salt
• 1/4 tsp pepper

Dice/chop/whatever and throw it all in the food processor.  Pulse the food processor a couple times to get your favorite salsa consistency.  This does have a moderate amount of heat, so if you are averse to spiciness, use fewer jalapenos or mix in a bit of sour cream.

Now the hard part.

Let it sit in the fridge overnight before serving.  (It makes a huge difference.)

Also, I’m sure you can use fresh jalapenos, but mine aren’t ready yet so I went with canned.  I just love how this turned out, so I’ll probably always use canned jalapenos.  I also go pretty light on onions in general, so feel free to increase the onion .     🙂

And ENJOY!  Mmmm….I think I need a snack…