1pintcherry tomatoes (or normal tomatoesquartered)
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.
If 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, 1/4 teaspoon is plenty.
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