Ingredients for Hot House Cherry Tomato Salsa
- 1 1/2 lbs hot house cherry tomatoes
- Shallot
- Garlic Clove
- 1/4 cup chopped fresh cilantro
- White Wine Vinegar
- Greek Oregano
- 1 jalapeño pepper
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 cup red onion
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
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How to Make Hot House Cherry Tomato Salsa
- Finely dice 1 lb (450g) of fresh cherry tomatoes.
- Finely chop 1/2 cup (100g) red onion.
- Roughly chop 1 jalapeño pepper, removing seeds for less heat (optional).
- Add 1/4 cup (60ml) chopped cilantro, 2 tablespoons (30ml) lime juice, 1 tablespoon (15ml) olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a medium-sized non-reactive bowl.
- Add the diced tomatoes, red onion, and jalapeño to the bowl.
- Gently stir all ingredients to combine.
- Taste and adjust seasoning as needed, adding more salt, pepper, lime juice, or jalapeño to your preference.
- Refrigerate for at least 1 hour to allow the flavors to meld before serving. Best enjoyed within one day for optimal freshness.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
20g
Fat
0g
Carbs
3g
