Fresh Cherry Tomato Salsa

• 1 large clove garlic, or more to taste
• 2 green onions, roughly chopped
• 1 jalapeno, seeded, if desired (leave the seeds and membrane in for more heat)
• 1 cup fresh cilantro leaves
• 1 1/2 pounds cherry tomatoes
• 1/2 to 3/4 teaspoons fine sea salt, to taste, divided
• 3 to 4 teaspoons fresh lime juice, to taste
• 1 1/2 teaspoons to 1 tablespoon extra-virgin olive oil, to taste
• Freshly ground black pepper
• Red pepper flakes
• Fine sea salt, for seasoning (optional)

1. Mince the garlic in a food processor. Add the green onions, jalapeno, and cilantro. Process until finely chopped.
2. Add the tomatoes and pulse until the mixture is chunky, or pulse longer if you prefer a smoother salsa.
3. Spoon the salsa into a fine-mesh colander placed in the sink. Add 1/2 teaspoon of the salt on top of the salsa and gently stir to combine. Let the salsa drain in the colander for 30 minutes. Stir it every now and then to help it drain.
4. Transfer the salsa to a medium bowl and stir in lime juice, oil, pepper, and red pepper flakes to taste. This fresh salsa is best enjoyed the same day, but it'll stay fresh in an airtight container in the fridge for 24 to 48 hours.

clove garlic, green onions, membrane, fresh cilantro, cherry tomatoes, salt, lime juice, extravirgin olive oil, freshly ground black pepper, red pepper, salt

Taken from food52.com/recipes/62034-fresh-cherry-tomato-salsa (may not work)