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    Home » Savory » Lazy Grape Tomato Salsa

    Lazy Grape Tomato Salsa

    Published: May 14, 2020 · Modified: May 3, 2021 by Loren Runion

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    This Lazy Grape Tomato Salsa is going to be your new summer staple. It is deliciously addicting and ready in 5 minutes.

    backlit shot of salsa and cilantro on wood board

    Do you ever buy grape tomatoes with the full intention to add more veggies to your diet...yet days go by and they are still sitting there uneaten?

    No, just me? Ok cool.

    Well since I do this on the regular I had to get creative with the ways to use my grape tomatoes up.

    I also love fresh salsa, but hate, HATE cutting tomatoes. So one day I experimented with what would happend if I turned these red juicy veggies into a salsa.

    Guess what? It's freaking amazing. Like need to make a double batch amazing. Like accidentally ate ¾ of it standing at the counter using almond crackers like shovels.\

    You see the grape tomatoes make it a part pico part salsa. The juice of the grape tomatoes make it a super juicy salsa. But so fresh and so clean with the raw veggies it's combined with, like a pico.

    salsa in a white dish and cilantro by it

    What's a grape tomato

    Grape tomatoes are the little red tomatoes the shape of a grape, so, oval- ish. There is a cherry tomato that is round and close to the same size. But don't confuse the two when making this salsa.

    Grape tomatoes have a meatier texture and less juice than the cherry tomato. They are also less sweet.

    INGREDIENTS FOR SALSA

    Ingredient notes and substitutions

    • Grape tomatoes- These are found in the same place other tomatoes are kept at your grocery store. If you can't find them you can sub in the same amount of cherry tomatoes, but it may be sweeter and juicier.
    • Lime juice- be sure to use real lime juice for the best flavor.
    • Jalapeno- when you make this recipe you can leave the seeds in for extra spicy or remove them for a more mild salsa.

    Expert tips

    A few tips to make this super easy.

    • Don't puree your salsa. Just pulse a few times so that everything becomes small bite size pieces. If you accidentally puree too much, it will still taste amazing, just a little less chunky.
    • If you don't have a food processor you could try pulsing in a blender, but might be more difficult to control. I would recommend just chopping like a pico if you don't have one.
    • Remove the stems from the cilantro for the most part.
    • It helps to chop the jalapeno and onions into a few chunks
    salsa in a white dish and on a wood board

    FAQ's

    What happens if it is too juicy?

    I had this happen only once in the many times I have made it. I think the tomatoes were a little on the soft side, so I just used a fine mesh sieve and drained some of the juice.

    Can I freeze this?

    This salsa is best when eaten fresh. If you freeze this it will change the texture of the foods. It is best to freeze cooked salsa.

    How should I store this grape tomato salsa?

    Store any unused salsa in the fridge in an air tight container for up to 3 days.

    Step by step photo guide

    • GATHER INGREDIENTS FOR SALSA
    • SALSA IN FOOD PROCESSOR BEFORE BEING PROCESSED
    • SALSA AFTER IT HAS BEEN IN FOOD PROCESSOR
    • SALSA IN WHITE BOWL

    More easy and fresh salsa recipes

    • Greek Salsa
    • Balsamic Grilled Chicken Tenders with Balsamic Strawberry Salsa
    Print
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    Lazy Grape Tomato Salsa


    ★★★★★

    5 from 3 reviews

    • Author: Loren | Fed and Nourished
    • Total Time: 5
    • Yield: 2 cups approx 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This Lazy Grape Tomato Salsa is going to be your new summer staple. It is deliciously addicting and ready in 5 minutes. Fresh like pico, juicy like salsa!


    Ingredients

    Scale
    • 10 ounces of grape tomatoes 
    • ½ red onion, peeled and chopped into 4 chunks
    • 1 jalapeno (stem removed, de seeded if you want less spice)
    • 1 garlic clove
    • Juice of one lime 
    • 1 small handful of fresh cilantro (some stems ok)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper 

    Instructions

    • Place all ingredients in a food processor in the order listed.
    • Using the "pulse" button on your food processor, pulse the ingredients off an on until you obtain small even pieces. Do not puree the mix. I pulsed about 5 times, 1 second each. 
    • Place in serving dish or glass container with lid to store. Store in fridge for up to 3 days. 

     

    • Prep Time: 5 minutes
    • Category: appetizer
    • Method: food processor
    • Cuisine: mexican

    Keywords: fresh salsa, grape tomato salsa, grape tomato pico, homemade salsa

    Did you make this recipe?

    Tag @sweetrusticbakes on Instagram and hashtag it #sweetrusticbakes

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    Reader Interactions

    Comments

    1. Shanna

      August 17, 2020 at 1:55 pm

      Wasn't sure what to do with tons of grape tomatoes until I found this recipe. So easy to make and delicious. Thanks!

      ★★★★★

      Reply
      • Loren

        August 17, 2020 at 2:04 pm

        Yes Shanna! So glad you liked the recipe!! And thank you So much for coming back and sharing! ❤️

        Reply
    2. Mikyla

      September 08, 2020 at 4:45 pm

      My moms house was overflowing with grape tomatoes! We made this and the whole family gobbled it up! Super delicious!!

      Reply
      • Loren

        September 09, 2020 at 8:30 pm

        I am so glad your family liked it! Thanks for sharing Mikyla!

        Reply
    3. Shanna

      September 19, 2020 at 12:05 pm

      Can I freeze this salsa?

      ★★★★★

      Reply
      • Loren

        September 23, 2020 at 8:08 pm

        Hi Shanna!

        I wouldn't recommend freezing the salsa since the veggies are fresh, when they thaw they will definitely change texture and be mushy. You could always try cooking the salsa first then freezing!

        Reply
    4. Gale

      August 21, 2021 at 9:31 am

      Can this recipe be cooked & canned ?

      ★★★★★

      Reply
      • Loren

        August 22, 2021 at 11:42 am

        Hi Gale!

        I haven't tried that! But I think if you were to attempt canning it, cooking it first will result in the best chance of it turning out ok!

        Reply

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