Cherry Tomato Salsa


  • 4 cups cherry tomatoes, chopped
  • 1 medium onion, chopped
  • 1 large poblano pepper, chopped
  • 1 jalapeno pepper, sliced with seeds
  • 5 cloves of garlic, peeled and chopped
  • 1/3 cup of packed, chopped cilantro
  • 1/4 cup of cider vinegar
  • 3 tablespoons of fresh lime juice
  • 1 teaspoon of sea salt


  1. In a large saucepan or dutch oven, mix together all ingredients. 
  2. Over medium head, bring the mixture to a boil. Lower heat and simmer for 20-25 minutes. 
  3. Using a hand blender or food processor, blend mixture with a few small chunks still visible. 
  4. Return the mixture to heat and cook for 10 minutes. 
  5. Allow the mixture to cool and place in refrigerator until ready to use.