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  • Writer's pictureNicole Kuhn

Garden Salsa

Quarantine's turning everyone into gardeners and vegetable farmers. My garden has been overflowing with cherry tomatoes and herbs so I thought, what a perfect time to make some salsa!

The abundance of cherry tomatoes this salsa a unique roasted sweetness that is so addicting! I used jalapeños and Serranos for extra heat, but the great thing about salsa is that you can customize it to your liking. Feel free to interpret and leave your comments below!




PREP: 20 min. COOK: 20 min. TOTAL: 40 min.



  • 2 jalapeños, halved, stems removed

  • 1 serrano pepper, halved, stems removed

  • 2 cups cherry tomatoes, halved

  • 1 white onion, quartered

  • 1 tbsp. extra-virgin olive oil

  • 2 tsp. kosher salt, divided

  • freshly ground black pepper

  • 3 large tomatoes, quartered

  • 3 cloves garlic

  • 1/2 cup cilantro (feel free to add more or less depending on your liking)

  • juice of 1 lime

  • 1/2 tsp. ground cumin

  • pinch of red pepper flakes


  • Preheat oven to 400°.

  • On a large baking sheet, toss jalapeños, cherry tomatoes, and onion together with oil. Season with 1 teaspoon salt and pepper and roast for 20 minutes.

  • In a food processor, add roasted vegetables, quartered tomatoes, garlic, cilantro, lime juice, cumin, and a pinch of red pepper flakes.

  • Season with remaining 1 teaspoon salt and pepper.

  • Pulse the mixture a few times in the food processor until you reach your desired consistency.

  • Pour into a sealable container for storage in the fridge for up to 6 days.

Happy snackin' :)

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