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Lynnie's Sunny Cherry Tomato Salsa

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A delicious mild and crunchy fresh salsa that just cries out for chips. You'll find it hard not to finish the whole bowl!

  • 1 to 2 cloves garlic
  • 1/2 cup coarsely chopped onion
  • 2 cups halved cherry tomatoes
  • 1/2 tsp ground cumin
  • 1 1/2 tsp chopped fresh lemon thyme
  • 1 1/2 tsp chopped fresh dill
  • 1/2 tsp chopped fresh oregano
  • 1 tsp lemon juice
  • 1 red or yellow bell pepper, seeded, chopped into 1/4 inch dice
  • 1/4 cup chopped cilantro leaves
  • Salt and freshly ground black pepper

In a food processor, process garlic until minced. Add onion and process until finely chopped. Add tomatoes, cumin, lemon thyme, dill, oregano and lemon juice. Process only until mixture is chunky. Transfer to a bowl. Chop bell pepper and cilantro by hand and add to tomato mixture. Add salt and pepper to taste. Cover and refrigerate for several hours to allow flavors to blend. Best made ahead, then drain off excess liquid before serving. 

Makes 3 cups

 

 


 


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In a food processor, process garlic until minced. Add onion and process until finely chopped. Add tomatoes, cumin, lemon thyme, dill, oregano and lemon juice. Process only until mixture is chunky. Transfer to a bowl. Chop bell pepper and cilantro by hand and add to tomato mixture. Add salt and pepper to taste. Cover and refrigerate for several hours to allow flavors to blend. Best made ahead, then drain off excess liquid before serving. 

Makes 3 cups

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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