Cherry Tomato Salsa

 I love this idea. Using cherry tomatoes gives this salsa so much more of an intense flavor.

Sometimes tomatoes can be a little bland, but I got some orange and red cherry tomatoes bursting with sweetness and it just takes this salsa to the next level. 

It couldn't be easier to make.

This is all you need:

 If you're really OCD you can cut the tops of the tomatoes that have stems:

If you're only partially OCD, like me, then cut off the stems of 3 tomatoes before deciding life's too short for this shit and that this is why you spent all that money on a food processor. Then toss all the tomatoes in the processor, stems and all. More fiber and minerals, you tell yourself.

Then roughly chop an onion because that's the least you can do. Sheesh.

We stopped saying sheesh in the 90's right?


Place everything in the food processor and add the juice of a lime and some S&P.

 Do NOT blend it continuously.

Just pulse until desired consistency is reached. If you blend it continuously, you run the risk of over blending.

Enjoy with my Gluten-Free Baked Tortilla Chips.

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1 pint cherry tomatoes
half a large onion, or 1 small onion
a bunch of cilantro
juice of 1 lime
S&P, to taste


Add all the ingredients to a food processor/blender.

Pulse, do not keep on a continuos setting, until desired consistency is reached.

Pour into a bowl and chill until ready to eat.

Flavors will continue to develop as it sits.