- 1 pint cherry tomatoes (OR use 4 regular tomatoes)
- 4 green onions
- ⅓ cup cilantro (packed)
- 1 lime (juice only)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Add half of the tomatoes and all other ingredients (in the order as written) to a high-power blender. Pulse 5 times. Add the remaining tomatoes and pulse 10-15 times. You can make this into a more chunky or into a more smooth salsa, depending on how long you blend it for. Serve immediately.
TipsIf you let the salsa stand for more than 30 minutes you might see some water setting on the surface – it always depends on how watery your tomatoes are. Either stir it back in or take it off with a spoon! To add some spiciness, blend a jalapeno or chili pepper with the ingredients. The amount of salt you need may vary according to what you’re serving the salsa with. If you’re having it with seasoned tortilla chips, ¼ teaspoon is plenty.
Some of my favorite things about summer are the sunny evenings, walking around barefoot and eating chips and salsa for dinner. And this super fresh salsa really couldn’t be any easier!
If you’re using cherry tomatoes you won’t even need a chopping board. I cut the green onions right into the Vitamix and throw everything else in with them.
Since the tomatoes are really the star in this salsa they should be ripe and full of flavor. And then you can eat tortilla chips for the rest of your summer and call it “working out”. Well, at least that’s what I’ll be doing 😉