Grape Tomato Salsa

This salsa tastes like sunshine and warm tomato plants and goes splendidly with all your grilled meats, omelets, fritattas, tacos or chips. It’s also very good mixed with a bit of cream cheese on top of crackers. If you’re adventurous, this will even double as a cold soup — just chop the veggies in a food processor and stir in yogurt or sour cream. ~ Glyn

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Grape Tomato Salsa

1 ½ c finely diced grape tomatoes (about 20)
¼ c finely diced sweet white onion
1 c cilantro (stems and leaves) very finely chopped
1 tsp finely minced garlic
1 tsp finely chopped fresh jalapeno*
2 tbs olive oil
3 tbs white balsamic vinegar
salt and pepper to taste

Combine and let sit for at least 30 minutes. If you are not using it immediately, chill. *Note: This produces a salsa that really lets the tomatoes shine through, but if you prefer a hotter salsa, increase the amount of jalapeno.

This entry was posted by Glyn Ruppe-Melnyk.

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