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Confetti Salsa Recipe by Chadwick Boyd

  • 30 Minutes

(Makes 2¾ cups) This recipe celebrates the delicious, sweet flavor and beautiful, varied color of NatureSweet’s Constellation cherry tomatoes. It looks so fun and inviting on a party table. A poblano pepper, charred over a gas stove burner, adds depth to the cherry tomatoes creating a richer, craveable salsa made simply in a blender – no chopping necessary! This recipe calls for a quarter of a charred poblano, but if you’re like me, I like a more spicy kick – use half!

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  • 12 ounces NatureSweet Cherubs + 3-4 NatureSweet Cherubs, halved
  • 8 large basil leaves + 2 small sprigs for garnish
  • 3½ ounces cold filtered water
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic
  • ¾ teaspoon Kosher salt
  • Maldon salt


To roast the poblano pepper
  1. Rub the poblano with olive oil to fully coat. Turn on a gas burner to high. Place the pepper directly on the burner grates. Using tongs, rotate the pepper until all sides are completely charred – it should take just a few minutes.
  2. Place the pepper in a re-sealable plastic bag, close it up and let it rest for 15 minutes. Using a chef’s knife, cut the pepper in half. Discard the stem and seeds. Using your fingers, peel the charred skin; discard. With the knife, scrape off any remaining burnt bits on the outside. NOTE: do not run the poblano under water. Its flavor will be washed away.
  3. Add the poblano, tomatoes, cilantro, red bell pepper, red onion, lime juice, garlic and salt to a blender and pulse until very roughly chopped and chunky. Transfer to a container, cover and refrigerate overnight.
For serving
  1. Fold the halved tomatoes and two tablespoons of olive oil into the salsa. Season with salt as desired. Serve with tortilla chips.