This quick and delicious recipe is just perfect for using those small garden or cherry tomatoes, especially during their season, when they’re juicy and really sweet. The combination of the peppers gives this raw sauce a great flavor. I like to use it on grilled meats, over eggs, or just on warm corn tortillas with queso fresco.
Raw Sauce using Cherry tomatoes
Mexican Food at home!
In Mexico, this salsa is commonly made by people living on the farms, where they grow these little tomatoes in their cornfields, along with zucchini and beans. Consequently, you will hardly find this salsa at restaurants in the big cities.
Every summer, I look forward to the time when these tomatoes and the small bird peppers appear at the Latin market. For me, it is a time to revive memories from my grandma’s farm in Pánuco, Veracruz. If you can’t find bird peppers, don’t worry, you can use any other fresh green pepper in your area, just make sure it is a little spicy. These small bird peppers are small but hot. Enjoy!
How to make Raw Sauce
DIRECTIONS:
- Crush the pepper in you stone mortar first. This salsa has a coarse, chunky texture. (Please check the ingredients list below)
- Add the garlic and grind with the mortared stone.
- Add the tomatoes little bit little, and continue grinding. If needed, add a couple of tablespoons of water.
- Season with salt and serve in a bowl. Enjoy! It’s really easy!
This salsa lasts just one day fresh in the fridge.
A curious note: these little tomatoes are known by different names depending on the region. Some of the names (a few translated to English) used for them in rural areas or small towns are: marble tomatoes, cornfield tomatoes, little tomatoes, field little tomatoes, cuatomate, jaltomate, and chiltalillo. Lately, however, they have been known as “Cherry tomatoes” in larger cities.
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Raw Sauce
Ingredients
- 1 cup of cherry tomatoes*
- 1 Tablespoon of bird peppers**
- 1 small garlic clove
- Salt to taste
- A few cilantro leaves optional
Instructions
- Crush the pepper in you stone mortar (or blender) first. This salsa has a coarse, chunky texture.
- Add the garlic and grind with the mortared stone.
- Add the tomatoes little bit little, and continue grinding. If needed, add a couple of tablespoons of water.
- Season with salt and serve in a bowl. Enjoy! It’s really easy!
- This salsa lasts just one day fresh in the fridge.
Notes
- This recipe makes 1 cup of salsa
- Try to find small garden cherry tomatoes, those very small-multicolored tomatoes. If you can’t find any, then use regular cherry tomatoes. Grape tomatoes have a very hard skin and aren’t as sweet as cherry tomatoes.
- As mentioned above, you can substitute bird peppers with any other green pepper like Serrano or jalapeño. If using Serrano or jalapeño, dice them very finely.
Linda
Hi Mely...just discovered 2 Pepin plants in the corner of our garden. So happy. Found your recipe just in time. Thanks