Ingredients

• 1 lb cherry tomatoes
• 1 large golden shallot, finely chopped
• 1 clove garlic
• 2 Tablespoons chopped cilantro
• 1 Tablespoon white wine vinegar
• Salt and Ground Black Pepper
• 2 teaspoons fresh lime juice
• 2 jalapeño chilies, seeded and chopped

Directions

• In a food processor, process the tomatoes until coarsely chopped.
• Transfer the tomatoes with their juice.
• Mix in the remaining ingredients.
• Cover the bowl and refrigerate for at least 2 hours before serving to let flavors blend.
• The salsa may be refrigerated, covered, for 2-3 days.