Cherry Tomato Salsa

Every Arizonan should have a personalized salsa recipe. I mean, it is the ketchup of the southwest. And much like ketchup, store-bought varieties are loaded with sugar. A leading salsa brand has 1g of sugar per tablespoon. Much of this sugar comes from the use of tomato concentrate, both a money saving move and an easy way to please our tastebuds with a subtle sweetness.

The thing is, salsa is so so so easy to make on your own. By doing so, you get to skip the sugar and enjoy the fresh flavors of real food. This recipe uses cherry tomatoes instead of a typical beefsteak or bush tomato. Cherry tomatoes are naturally sweeter than the larger varieties, which means that you get the benefit of sweet flavors to balance out the heat and acidity, without having to add sugar or tomato paste.

By the way, feel free to pass this recipe off as your own. I wont judge ;)

Cherry Tomato Salsa


1.5 lbs of cherry tomatoes

2 garlic cloves

2 green onions

1 tablespoon extra virgin olive oil

juice of 2 limes

salt + pepper, to taste


1) Mince the garlic and green onions in a food processor.

2) Add remaining ingredients to food processor. Pulse to combine. Stop at desired consistency. Store in refrigerator for up to 7 days.