A summer staple, this fresh and easy cherry tomato salsa (Pica de Gallo) comes together with a few fresh ingredients in under 20 minutes. Serve with tortilla chips, add to burrito bowls, or enjoy with grilled meats and fish.
Make sure to try some of my other Mexican-inspired salsas such as salsa roja, salsa verde, salsa macha and salsa de aguacate (avocado dip). Enjoy it with my pulled beef barbacoa.
Table of Contents
And if you’re a fan of heat, try my chipotle hot sauce, passion fruit habanero hot sauce and jalapeno pineapple hot sauce.
Ingredients
This recipe comes together with just a few fresh and simple ingredients. I make it during the summer months when my garden is pumping out homegrown tomatoes!
- Fresh tomatoes: For this recipe, I am using fresh cherry tomatoes. You can use grape tomatoes, cocktail tomatoes, even larger Roma tomatoes. It doesn’t really matter. The key is to try and remove as much of the tomato water as possible so you don’t end up with a soggy and wet salsa. If you have an abundance of cherry tomatoes on hand, check out some of my other cherry tomato recipes.
- Onions: I’m using green onions for their mild herby flavor, but you can use red onion or yellow onion. Also, try my Mexican Pickled Onions.
- Herbs: It wouldn’t be pico de gallo without fresh cilantro.
- Chili pepper: Jalapeno works well here. Serrano too. Any spicy pepper will work in this recipe. Leave out the pepper if you want a mild salsa or if you’re serving this to kids.
- Acid: Lime juice is traditional but lemon juice will work too.
See the recipe card for full information on ingredients and quantities.
How to Make This Fresh Cherry Tomato Salsa Recipe
This is a one-bowl simple salsa recipe! No need to use multiple bowls, sieves or other dishes.
Step 1. Cut and salt the tomatoes. Add your sliced cherry tomatoes to bowl and salt them with a big pinch of salt. Mix and set aside for 15 minutes.
Step 2. Drain. After 15 minutes, you should see a puddle of tomato water at the bottom of the bowl. Spoon it away.
Step 3. Add the rest of the ingredients. To the drained tomatoes, add the green onion, cilantro, chopped jalapeno and fresh lime juice.
Step 4. Mix and adjust. Mix everything and adjust the seasoning to your liking.
Expert Tips
- Wear gloves! Protect your fingers and sensitive areas by wearing latex or nitrile gloves when handling hot peppers.
- Make it less spicy. Feel free to remove the seeds and ribs from the jalapenos to make a less spicy cherry tomato salsa fresca.
- Like it hot? Try some of my other spicy Mexican condiments like Mexican pickled vegetables (escabeche) and pickled jalapenos.
- For a more saucy salsa: Add some crushed tomatoes if you’re looking for a saucier salsa. You can also use a food processor to combine everything into more of a paste.
Recipe FAQs
Yes, you can prepare this salsa 2-3 hours before you intend to serve it. I wouldn’t recommend making it too far in advance as it could get mushy and wet. The goal is to serve a fresh salsa recipe to your guests, not some mushy mess.
Store in a glass airtight container in the fridge and use within 1-2 days.
Other Salsa Recipes
If you make this homemade cherry tomato salsa or any other condiment on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Fresh Cherry Tomato Salsa (Pico de Gallo)
Ingredients
- 2 pints Cherry tomatoes – Sliced
- 2 Green onions – Finely chopped
- ¼ cup Fresh cilantro – Finely chopped
- 1 Jalapeno pepper – Finely chopped
- 1 Lime – Juiced
- Kosher salt and fresh cracked black pepper
- 1-2 Garlic cloves – Minced, Optional
Instructions
- Salt the tomatoes. Add your sliced cherry tomatoes to medium bowl and salt them with a big pinch of salt. Mix and set aside for 15 minutes.
- Drain. After 15 minutes, you should see a puddle of tomato water at the bottom of the bowl. Spoon away this excess liquid.
- Add the rest of the ingredients. To the drained tomatoes, add the green onion, cilantro, chopped jalapeno, and lime juice.
- Mix and adjust. Mix everything and adjust the seasoning to your liking, adding more salt and black pepper as needed.
Notes
- Tomatoes: For this recipe, I am using cherry tomatoes. You can use grape tomatoes, cocktail tomatoes even larger slicer tomatoes. It doesn’t really matter. The key is to try and remove as much of the tomato water as possible so you don’t end up with a soggy and wet salsa.
- Onions: I’m using green onions for their mild herby flavor, but you can use red onion or white onion.
- Herbs: It wouldn’t be pico de gallo without cilantro.
- Chili pepper: Jalapeno works well here. Serrano too. Any spicy pepper will work in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
