Cherry Tomato Salsa
This Cherry Tomato Salsa is a wonderful combination of sweet, tangy, fresh, and spicy. It's perfect for topping your tacos, burritos, nachos, or just eating with some tortilla chips.
Servings: 5
Calories: 22kcal
Ingredients
- 1 jalapeño
- 2 cups cherry tomatoes
- ⅔ cup yellow onion
- 2 – 3 Tablespoons cilantro to taste
- ¼ teaspoon salt
- Juice of one small lime
Instructions
- Roast the jalapeno on a grill or in the oven with the broiler setting. Turn it occasionally so it roasts on all sides and the skin is blackening.
- Set the jalapeno aside to cool.
- When it is cool enough to handle, remove the stem and seeds. Be sure to wear gloves to protect your skin from the pepper oil.
- Place the pepper in a blender with the tomatoes, onion, cilantro, lime juice, and salt. Blend until almost smooth.
- Transfer the salsa to a jar and refrigerate. The flavor is best when the salsa has had time to chill and the flavors can mingle.
- This salsa should keep for 5 days, but mine is never around that long. We tend to eat it within a day or two.
Nutrition
Serving: 84g | Calories: 22kcal | Carbohydrates: 5g | Protein: 0.7g | Fat: 0.2g | Sodium: 119.3mg | Fiber: 1g | Sugar: 2.7g | Vitamin A: 68.14IU | Vitamin C: 5.84mg | Calcium: 6.77mg | Iron: 0.1mg