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overhead view of cherry tomato salsa in a bowl with tortilla chips around it.

Cherry Tomato Salsa

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  • Author: Lexi
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This cherry tomato salsa is a little sweet, a little smoky, and absolutely delicious! It's super easy to make and is the perfect addition to tacos, bowls, or simply with tortilla chips. 



3 cups cherry tomatoes (24 ounces or 1 1/2 pints)

1/2 of a small white or yellow onion, chopped into 1" pieces

2 jalapeños, halved, and seeds removed

4 cloves garlic, skin on

1 1/2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 tsp cumin

2 tablespoons lime juice

2 tablespoons finely chopped cilantro


  1. Preheat oven to 400˚F. 
  2. Add tomatoes, onion, jalapeño and garlic cloves to a large mixing bowl. Toss with vegetable oil, salt and cumin until well coated. 
  3. Roast for 15-20 minutes, stirring halfway through, until tomatoes are softened and onion/jalapeño are browned. 
  4. Remove from oven and let cool slightly. Peel the garlic cloves. 
  5. Transfer everything to a blender or food processor with lime juice and blend for 20-30 seconds. Taste, add more salt ¼ teaspoon at a time if needed, and blend for 5-10 seconds between additions. 
  6. Stir in fresh cilantro before serving. 


Spice it up: If you prefer a spicier salsa, leave the seeds in the jalapeños. Alternatively, add in a dash of chili powder or cayenne to the vegetables before roasting. Another great addition would be 1-2 chipotle peppers in adobo sauce for extra spicy/smoky flavor. 

Don't forget to peel the garlic cloves once they come out of the oven! 

Cilantro: If you're not a fan of the flavor of cilantro, you can leave it out. 

Storage: Store any leftovers in the refrigerator in an airtight container for up to a week. 

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dips/Sauces
  • Method: Oven
  • Cuisine: American


  • Serving Size:
  • Calories: 51
  • Sugar: 2.5 g
  • Sodium: 315 mg
  • Fat: 3.6 g
  • Carbohydrates: 4.9 g
  • Fiber: 1.2 g
  • Protein: 0.9 g