Last week found us with a quart or so of cherry tomatoes but no ripe large tomatoes, which is not a bad thing for the last week of June. I cooked up a pot of black beans to go with some tacos and the meal plan just begged for salsa. So, I decided to make some salsa using the cherry tomatoes.
We had Sun Gold and Sweet Baby Girl tomatoes, as well as some onions and cilantro, and I found a small but usable serrano pepper in the garden. I added a bit of crushed garlic, a little lime juice and a dash of salt. The natural sweetness of the cherry tomatoes contrasted nicely with the tartness of the lime juice and the heat of the pepper. And other than the salt and the lime, it all came fresh from the garden.
This salsa is quick and easy to make and a nice change from more traditional tomato salsas. We like a little garlic in our salsa but if you don’t, leave it out.