One of the things I love most about summer is the veggies at their peak. Sure, if you live in the U.S. you have access to cherry tomatoes all year long, but they're only really good during the warm months. Speaking of cherry tomatoes, you might have noticed that I use them fairly regularly and you may be wondering why. (Even if you weren't wondering I'm going to tell you.) The reason I use them instead of regular tomatoes is simply because they have the most flavor. If you'd like you can pretty much swap out one tomato for another in most any recipe, but the smaller varieties are where the flavor's at.
2 cups cherry tomatoes, halved or quartered
1/2 yellow onion, diced
1 jalapeno pepper, seeded and diced (if you like a bit more heat in your salsa then leave some seeds in)
juice of 1 lime
1/2 teaspoon cumin
1/4 teaspoon salt
Toss ingredients together in a bowl and let sit for at least 10 minutes. Serve with chips or tacos or breakfast burritos or...
Recipe by: Kelly Sink
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