Cherry Tomato Salsa

At the end of summer (through September, if you live in California or some other parts of the country as well), cherry tomatoes are overflowing at farmer's markets and vegetable stands.

At our Swapmeet this past Sunday, I got a huge bowlful for practically nothing (for $5 I got at least 2 pounds of grapes, 2 pounds of cherry tomatoes, 5 onions and probably 16 carrots) - what a deal.

Of course, since I love tomatoes, I ate some of the cherry tomatoes by the handful, but I also made a sweet (and delicious) cherry tomato salsa.

Ingredients:

2 cups cherry tomatoes, sliced in half or quarters (depending on the size)
1/2 of a red onion (diced)
1/2 of a green bell pepper (diced)
1 small jalapeno pepper (diced)
black pepper and salt to taste

I threw all of the ingredients in my food processor (a blender would work well) and that was that. I typically add cilantro to my salsa, but didn't have any. With a sweeter salsa, though, I found that I didn't miss the cilantro nor the fact that I used such a small jalapeno (it was super, duper tiny - wish I had a photo to prove it.)

Simple, quick and delicious. The only negative to the salsa was that it caused me to eat way too many chips and that I devoured it before I got a good picture.

Coming soon -- roasted carrot soup made with the abundance of carrots I got. I promise to take pictures, since I know that is one of the best parts of food blogs.