Salsa Amarilla (Yellow Cherry Tomato Salsa Recipe)
This beautiful yellow cherry tomato salsa combines the sweetness of yellow cherry tomatoes with the spiciness of árbol chile peppers for a salsa that’s delicious on just about everything. It’s a sweet spin on my Tangy Tomatillo Salsa with Chile de Arbol and Vinegar, which I love on Tacos de Barbacoa.

Most of us have heard of golden milk, but have you heard of salsa amarilla, or golden salsa? I’m always experimenting with new salsas. Oftentimes, my best ideas come when I have guests coming over, or when I have an abundance of a particular vegetable or fruit . . . or when something is on the verge of going bad. This particular salsa was inspired by my harvest of yellow cherry tomatoes. Don’t worry though, because you can make this with any variety of cherry or grape tomatoes that you can find.
Over the summer a harvest of yellow cherry tomatoes radiated their bright warmth through my garden. While Amado made his snack-time skewers with mozzarella, mini tomatoes, and basil, I experimented with my golden treasure trove of tomatoes and produced a salsa that’s to die for.
It is a play on my Tangy Tomatillo Salsa, but this salsa amarilla has a sweet twist and I absolutely love its vibrant orangish yellow hue. There is a simple sense of satisfaction I get from transforming something that I’ve grown into something that is so pleasing to the palate, as is the case with this yellow cherry tomato salsa.
While you’re whipping up a batch of my cherry tomato salsa, you might as well fry up your own corn tortilla chips, too!
WHY I LOVE THIS RECIPE
- Easy to make: With minimal prep and a few ingredients, you can make a delicious salsa in about 10 minutes.
- Long shelf life: The vinegar in this salsa helps preserve and give it a long shelf life. Mine has lasted over a month in the fridge!
- Unique flavor:The tanginess in this salsa makes it perfect to top tacos and every style of egg.
INGREDIENTS
- Cherry tomatoes: My favorites for this salsa are yellow cherry tomatoes, which I typically find these at the regular grocery store, at Sprout’s, Wholefoods, and even at Costco over the summer. If you’re into gardening, I highly recommend trying your hand at growing them. Their sweetness adds nice balance to the spiciness of the chiles. If you can’t find yellow cherry tomatoes, you can use any colored cherry or grape tomatoes.
- Dry árbol chiles: Also known as “arbol peppers,” these are by far my favorite dry chiles to use when making salsa. I always have a jar in my pantry. They’re known for being spicy, with a slightly nutty flavor.
- White distilled vinegar: Vinegar adds a tangy acidic flavor and enhances the flavors of the other ingredients. It also helps preserve the salsa for well over a month, when refrigerated.
- Salt: My salt of choice when cooking is always Diamond Crystal Kosher Salt, which is less salty than other kosher or sea salts, so be sure to adjust as you cook if using a different salt.
TOOLS, SUPPLIES, AND EQUIPMENT
- Comal or skillet
- Small pot
- Blender
- Bowl or jar with a lid
- Salsa spoons
RECOMMENDED BY LOLA FOR THIS RECIPE
I have owned a Vitamix blender for nearly 25 years and it is well worth the investment, especially for making salsas, aguas frescas, smoothies, and jugo verde! VIEW PRODUCT
HOW TO MAKE THIS RECIPE
1. Toast arbol chili peppers
- In a comal or flat pan over medium heat, lightly toast chiles for about 3 minutes or until they release their aromas. Move frequently to avoid burning. Remove from heat.
- PRO TIP: While toasting the chiles adds another layer of flavor, it won’t ruin the salsa if you have to skip this step (if you happen to be short on time).
2. Boil ingredients
- In a small pot, cover tomatoes and chiles with water and boil over medium heat until soft. Once the tomatoes start to split, they’re ready. Try to avoid over-boiling tomatoes.
3. Blend and serve
- Transfer tomatoes and chiles to a blender and salt and vinegar. Process on medium setting for 60 seconds.
- PRO TIP: I don’t usually add water from the boiled tomatoes to the blender because it comes out fine without the addition of water, but you can always add a tablespoon at a time until salsa reaches desired consistency, if necessary.
HOW TO STORE
Store salsa in an airtight container or jar in the refrigerator for up to one month.
RECIPE VARIATIONS, TIPS, AND TRICKS
- While I love using yellow cherry tomatoes in this recipe, they’re not always available where we live, so use whichever variety of cherry or grape tomatoes you can find. I sometimes even use a mix of orange, red, and yellow cherry tomatoes.
- Red wine vinegar or apple cider vinegar will also work in place of white distilled vinegar.
HOW TO SERVE YELLOW CHERRY TOMATO SALSA
- As an appetizer with homemade corn tortilla chips.
- On tacos and tostadas, including my Easy Breakfast Tostadas, Turkey Picadillo Tostadas, Tacos Dorados, Tacos de Papa, Tacos de Huevos a la Mexicana, and Tacos de Barbacoa.
- On potato and egg dishes – especially my Mexican Breakfast Potatoes, Papitas con Chorizo, Molletes, Burritos de Chorizo con Huevos, and Kale and Mushroom Egg Bites.
- Remember to wash it all down with your favorite agua fresca. A few of mine include: Agua de Piña, Agua de Papaya, Agua de Naranja, Agua de Tamarindo, Mexican Limonada, and Agua de Tuna.
FREQUENTLY ASKED QUESTIONS
What can I do with a lot of cherry tomatoes?
This is the perfect recipe to use up all of those end-of-summer cherry tomatoes you don’t know what to do with! Salsa amarilla lasts longer than most salsas because of the vinegar, and it’s also great for gifting.
What are the best tomatoes to use for cherry tomato salsa?
Yellow cherry tomatoes add a mild, sweet flavor, but any variety of cherry tomatoes can work depending on the flavor profile you want.
Can I make salsa amarilla in advance?
Yes, this is a great salsa to make in advance. Due to the vinegar, which acts as a natural preservative, this cherry tomato salsa can last for over a month in the refrigerator.
LOOKING FOR MORE SALSA INSPIRATION?
- Tangy Tomatillo Salsa with Chile de Árbol
- Green Cooked Tomatillo Salsa
- Red Salsa with Tomato and Tomatillo
- Guacamole Salsa
- Chiles Toreados (Mexican Blistered Peppers)
- When to Harvest Tomatillos + Best Tomatillo Salsa Recipes
- Salsa Bandera (Pico de Gallo)
- Guacasalsa (Guacamole Salsa)
- Mango Salsa | Salsa de Mango
- Salsa de Cacahuate
- Smokey Chipotle Salsa
Salsa Amarilla (Yellow Cherry Tomato Salsa Recipe)
Equipment
- Comal or flat pan
Ingredients
- 10 ounces yellow cherry tomatoes
- 5 arbol peppers (you can use 10-15 if you want it spicy)
- 1 tablespoon distilled white vinegar
- 1 tablespoon kosher salt (or to taste)
Instructions
- Toast arbol chili peppers. In a comal or flat pan over medium heat, lightly toast chiles for about 3 minutes or until they release their aromas. Move frequently to avoid burning. Remove from heat. PRO TIP: While toasting the chiles adds another layer of flavor, it won’t ruin the salsa if you have to skip this step if you happen to be short on time.
- Boil ingredients. In a small pot, cover tomatoes and chiles with water and boil over medium heat until soft. Once the tomatoes start to split, they’re ready. Try to avoid over-boiling tomatoes.
- Blend and serve. Transfer tomatoes and chiles to a blender and add salt and vinegar. Process on medium setting for 60 seconds.PRO TIP: I don’t usually add water from the boiled tomatoes to the blender because it comes out fine without the addition of water, but you can always add a tablespoon at a time until salsa reaches desired consistency, if necessary.
A Note from Lola
RECIPE VARIATIONS, TIPS, AND TRICKS
- While I love using yellow cherry tomatoes in this recipe, they’re not always available where we live, so use whichever variety of cherry or grape tomatoes you can find. I sometimes even use a mix of orange, red, and yellow cherry tomatoes.
- Red wine vinegar or apple cider vinegar will also work in place of white distilled vinegar.
Nutrition
This recipe was originally published October 6, 2020 and updated with step-by-step instructions and images on September 6, 2024.
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site.
Photography: Cacey McReavy / Ingredient and process shots: Lola Dweck

Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I don’t always have tomatillos on hand but I do always have these cherry tomatoes. This salsa is a great substitute for a tomatillo salsa when you don’t want to have to run out to the store for one ingredient.
Yes, I don’t always have tomatillos, but I typically have cherry tomatoes and can whip this up in a flash.
I love this salsa makes a great substitute for a tomatillo salsa with taquitos.
This salsa is to die for, goes perfectly with my burritos for a quick on the go.
It’s my favorite, although originally I made it with yellow cherry tomatoes, I’ve found that it works with any cherry tomato!
This a great way to enjoy small tomates that are growing in my garden too, they aren’t so many, but so tasty.
Yes, the subtle sweetness is excellent paired with the spicy chiles.
No he hecho salsa con tomate amarillo, se ve muy interesante pienso que el sabor será como agridulce picoso?¡
Exacto, por eso me gusta. Me encantan las salsas agridulces.