Is it too early to start thinking about Cinco De Mayo recipes?
I want you to be prepared for all of your Mexican-loving-Cinco-De-Mayo-partying needs! Besides, I have been craving a little Mexican food lately. Everybody wins.
Wouldn’t you agree that it’s pretty much impossible to eat Mexican food without enjoying some chips and salsa with your meal? There are some pretty good jarred salsas out there – trust me, I have a jar of salsa in my pantry or fridge at all times. But there’s something I love about sitting down at a good Mexican restaurant – well, as good as we can get here in the Midwest – and being served a warm basket of tortilla chips with a bowl of fresh salsa that hasn’t been cooked down into oblivion like jarred salsas have. I usually end up filling up on the chips and salsa before I even decide what I am going to order. Real life struggle, friends. But hey, at least that way I usually have a lot of leftovers to bring home. It’s called balance.
You guys! This Grape Tomato Salsa is just as addicting as the fresh salsa at your favorite restaurant. The good news is that it’s so simple to make! A little chopping, and a whiz of the food processor and in no time you’ve got some freshly made salsa on your hands!
I decided to go with grape tomatoes, because IMO they are THE BEST tomatoes ever. When you bite into one, it’s like a burst of sweet tomato-y goodness without the mushiness of large tomatoes. Plus they are the only tomato that’s worth buying this time of year, regardless of preference. These little dudes served me and my salsa-addiction-needs well!
The ingredients for Grape Tomato Salsa are simple: sweet, plump cherry tomatoes, lots of fresh cilantro leaves + stems, red onion, garlic, a little jalapeno for kick, a little lime juice for tang, and a little salt to pull it all together. Sometimes simplicity is best.
My friends, grab a bag of your favorite tortilla chips to help you shovel this Grape Tomato Salsa into your face. Maybe make a Fresh Raspberry Margarita , and you are ready for a fiesta!
- 3 cups grape tomatoes, rinsed
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 1 to 2 jalapenos, seeds removed and minced*
- 1 cup cilantro leaves, plus stems that have been trimmed and roughly chopped (about ½ bunch cilantro)
- Zest of ½ lime
- Juice of 1½ limes
- ¾ teaspoon fine sea salt
- Tortilla chips, for serving
- In the bowl of your food processor add the grape tomatoes, red onion, garlic, jalapenos, cilantro, lime zest, lime juice and salt. Pulse until the salsa reaches your desired consistency. Be careful not to overprocess, otherwise you will end up with a watery mess. I prefer mine to be a little more chunky. With my food processor I only needed about 6 to 8 pulses.
- Taste and adjust seasoning as needed. If you want it to be more spicy (see notes), add in another seeded jalapeno at this time.
- Transfer to a serving bowl and serve with chips.
- You can serve the salsa immediately if you are in a pinch; it is very good at room temperature. But it gets even better when it's chilled. I recommend chilling the salsa for at least 4 hours before serving, whenever possible.
- Leftovers keep in the fridge for up to 3 days. They may keep a little longer than 3 days, but our salsa never seems to stick around that long; we eat it up so fast.
Prep time does not include recommended chilling time.
Nutrition Facts are a rough estimate of 8 servings, without tortilla chips. I didn’t include the tortilla chips because the nutrition facts can vary depending on the brand of chips that you buy.