Cherry Tomato Salsa – Food Faith Fitness

A Cherry Tomato Salsa for the ages!

On September 27th, 1983, my father and heavily pregnant mother walked next door to the Tejadas’ house for dinner. Mr. Tejada owned the old Mario’s La Fiesta restaurant on Berkeley’s bustling Telegraph Avenue for over 50 years before closing in 2009, but they were slinging tacos and quesadillas by the truckload in 1983. My parents sat down and were treated to an eye-popping Mexican feast and ate their fill, drenching everything in Mario’s famous fiery homemade salsa.

After dinner, my parents walked back home, and soon after, while watching Three’s Company, the labor pains started. My parents packed up, my mother waddled to the car, and at 7:09 a.m. on the morning of September 28th, I burst into the world. My parents brought me home the next day, and the Tejadas came over to congratulate the family, whereupon Mario bestowed upon me my new nickname. “Linda! You went into labor because of my food! From now on, Dominic shall be known as ‘Salsa Baby!’” And I was. I’ve been at school dances, college graduation, and even at work as an adult, and I’ve been beckoned over by someone shouting, “SALSA BABY!”

But not without good reason. When it comes to eating capacity, I can put away chips and salsa with the best of them. I like salsa on eggs and rice and sandwiches, and will rearrange meals to specifically include chips and salsa. I like sweet and tangy tomatillo salsa verde and bright orange, melt-your-face-off habanero salsa, and everything in between. I’ve blended, roasted, chopped, mixed, mashed, smashed, and diced my way through countless bowls of homemade salsa, so trust that you are in good company.

Cherry tomato salsa can best be described as a type of pico de gallo; luscious chunks of freshly chopped vegetables and herbs. Jalapeños give it a tasty, flavorful spice, lime juice zests it up, garlic and red onion create the delicious base, and the sprigs of cilantro add the secret kick that ties it all together.

Is Cherry Tomato Salsa Healthy?

Filled with antioxidants, salsa is almost devoid of calories and makes for a super healthy snack. Lime juice and tomatoes are great sources of vitamin C, but there is one thing to watch out for. Chips are the most common vehicle for delivering salsa to your mouth, and chips are a carbohydrate bomb. Watch the chip portions, or eat salsa with carrots.

Why cherry tomatoes?

Because they are so damn good. First domesticated in the Veracruz region of Mexico, cherry tomatoes have been described as candy. If you are lucky enough to catch them at their most perfect point in summer’s harvest season, the thin skin and juiciness will cause the tomato to literally pop in your mouth when eaten.

INGREDIENTS

• 2 1/2 cups cherry tomatoes, quartered
• 1/2 small red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/3 cup fresh cilantro, chopped
• 1 clove garlic, minced
• 2 tablespoons lime juice (or juice of 1 lime)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste

INSTRUCTIONS

Combine

Mix tomatoes, onion, jalapeño, garlic, and cilantro.

Season

Add lime juice, salt, and pepper.

Serve

Let sit, then enjoy with chips or tacos.

Devour!

FAQs & Tips

Serving Suggestions

Tortilla chips and salsa are a classic combination, and a side of guacamole will have the crowd whooping with joy. Homemade salsa on the table for any Mexican feast is a must, and will be a fantastic addition to enchiladas, burritos, or tacos. Trust the Salsa Baby! ¡Viva la Salsa!

Make your homemade salsa even better with homemade tortilla chips, homemade guacamole, and homemade chicken enchiladas.