Fresh Summer Grape Tomato Salsa

Dan loves salsa, especially fresh salsa. In the late summer, there are many local varieties of fresh tomatoes to choose from in the Midwest from which to make salsa, but what about the other 10 months of the year? In this episode, we choose to use sweet grape tomatoes because they have a year-round growing season, are easy to work with and seem to be consistently flavorful, even in the dead of winter. This episode features music (and a t-shirt) from North Carolina-based musician Jerry Chapman.


Grape tomatoes 1 Pint
Sweet onion 1/2 Large
Yellow bell pepper 1/2 Large (Or any color you want)
Garlic 2 Clove (10 gm)
Honey 1 Tablespoon (Optional)
Lime 1
Jalapeno chile 1 (Or any chili you like, add more or less to your taste)
Salt To Taste
Pepper To Taste
Cumin To Taste



1. Roughly chop the tomatoes into chunks. You can use a food processer if you want a finer consistency.

2. Finely chop the onion and bell pepper.

3. Remove large and thick stems from cilantro using leaves and tender stems. Finely chop it.

4. Deseed and finely chop the chili and garlic. Make sure to wash your hands after you do.

5. Mix the above in a non-metallic bowl.

6. Drizzle apple cider vinegar, honey and freshly squeeze the lime juice.

7. Season with salt pepper and cumin and give a good stir.

8. Cover the bowl with plastic wrap and refrigerate for about an hour or more so that the flavors blend well.


9. Best served chilled.

Recipe Summary

Difficulty Level: Very Easy
Servings: 4

Nutrition Facts

Serving size

Calories 378Calories from Fat 2

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 146 mg6.08%

Total Carbohydrates 77 g25.7%

Dietary Fiber 17 g68%

Sugars 31 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet