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10 minute sun gold salsa {for the freezer}

  • Author: Emilie Raffa
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 3 cups


  • 4 cups sun gold tomatoes, or red cherry tomatoes
  • 1/2 cup diced red onion
  • 1/41/2 clove of garlic
  • 1 large or 2 small bell peppers, roughly chopped with white ribs attached (I used both red & orange)
  • 1 heaping cup of cilantro leaves, plus their thin stems from the top of the bunch
  • juice of 1 lemon or lime
  • 1/2 tsp cumin
  • 1/2 tsp coarse salt, plus more to taste
  • 1/4 tsp red pepper flakes (or less depending on preference)
  • drizzle of extra virgin olive oil


  1. Add all of the ingredients into a food processor. Pulse a few times until the texture is roughly smooth. Give it a taste, and add more salt or lemon juice as needed. Sometimes, I’ll throw in more cilantro when in the mood. Adjust to your liking.
  2. Working over a large bowl, strain the salsa reserving the liquid. Transfer the liquid into a small ziplock bag and freeze for future use (use as a base for rice, grains, soups etc.)
  3. To finish, drizzle your salsa with olive oil, to taste. Serve right away, or portion into snack size ziplock bags and freeze.
  4. Note: after defrosting, strain the salsa if necessary, depending on use. Salsa (with chips) is best enjoyed on the same day that it is made.