Cherry Tomato Salsa
As promised, here’s the recipe to a simple salsa made with cherry tomatoes. This recipe is great for those who are sensitive to tomatoes like me and @blackcalivegan.
Tomatoes are a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K, Tomatoes contain all three high-powered antioxidants: beta-carotene (which has vitamin A activity in the body), vitamin E, and vitamin C and folate. The tomato skin also holds most of the flavonols (another family of phytochemicals that includes quercetin and kaempferol). So to maximize the health properties of tomatoes, don't peel them!
3 cups cherry tomatoes (rinsed w/ green stems removed)
4 cloves garlic
1/2 cup cilantro
1/2 white onion (quartered)
2 tbsp pur lime juice (not concentrate)
1 tsp sea salt
1/2 large jalapeño (stem removed)
Roast the tomatoes in an oven (@400 degrees) for about 7 minutes. Add the garlic and roast for another 2 to 3 minutes. You want to remove the tomatoes when the majority of them begin to burst.
Remove the tomatoes and garlic from the oven and place all the ingredients in a blender. Blend on low until your desired consistency is reached. Let the sals chill in the refrigerator for 3 to 4 hours, taste, and modify as needed. For example, I like to taste the lime in my salsa so I often add another tsp of lime.