Spicy Cherry-Tomato Salsa

1 quart

Use this salsa to top our Grilled Rib-Eye Steaks.


  • 2 pints cherry or grape tomatoes

  • 4 fresh jalapeño chiles

  • 1 teaspoon ground cumin

  • 2 tablespoons fresh lime juice

  • Coarse salt and freshly ground pepper


  1. Heat a dry large cast-iron skillet over high heat. Cook half the tomatoes and half the jalapenos, turning often. Transfer tomatoes to a large bowl as skins split; transfer jalapenos to a plate as skins char.

  2. When jalapenos are cool enough to handle, rub off of skins with paper towels. Discard ribs and seeds. Finely chop flesh; add to tomatoes in bowl. Repeat with remaining tomatoes and jalapenos.

  3. Stir cumin and lime juice into tomato mixture. Season with salt and pepper; toss. If not serving immediately, refrigerate in an airtight container up to 1 day.

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