Heirloom Tomato Salsa ((straight from the garden!!))

Heirloom Tomato Salsa ((straight from the garden!!))

You guys may have learned this by now, but let me just say it again for the record! Chips & salsa are my love language. It used to be Chips & salsa AND Diet Dr. Peppers from Sonic, but I gave up the DDP addiction 10 months ago ((and it was SO hard to do — I am NEVER going back!!)). Anyway, about the chips and salsa…

I have had a very hard gardening year — I mean HARD. Between the crazy weather and the hoards of bugs, it’s enough to make me want to throw some cancer causing chemicals around in my organic garden! Then the birds have struck – they are trying to beat me to the tomato picking punch!

image

Well, nothing seems to be able to make me madder than these pesky birds drilling into my beautiful, organic heirloom tomatoes. Actually, squash bugs make me madder but that is another story all together.

This salsa was made using my garden fresh heirloom tomatoes that were, somehow, unharmed by the birds & bugs!

image

The varieties of tomatoes I have grown this year have been so interesting and delicious, but my very most favorite is the “Wagner Blue Green” variety. Once ripe, this tomato’s skin turns a bright golden yellow everywhere except on the top. The top is a deep purple. The real interesting thing about this tomato is that ripe the flesh is bright green. It is a gorgeous tomato. 

image

If looks were all this variety had going for it, I certainly wouldn’t be wasting my time — organic gardening is way to hard to just end up with pretty, but tasteless veggies hanging off of vines. The tomato is slightly crisp in texture (no mush here) and there is a hint of sweet behind that wonderful acidity we all expect when eating tomatoes.

image

With tomatoes this tasty, homemade salsa is a breeze to make. Here is the short list of key ingredients:

  • heirloom, garden fresh tomatoes
  • a handful of fresh cilantro
  • one jalapeño (seeded & deveined)
  • 1 can mild Rotel
  • 1 4 oz can Hatch chopped green chilies
  • kosher salt & freshly cracked black pepper

image

Note: I photographed this before I decided not to add a can of crushed tomatoes. Depending on the amount of tomatoes and the flavor, you may or may not need to add a can of crushed tomatoes.

image

I just add it all into my food processor and pulse for a minute.

image

It is hard to tell, but flecks of pink, purple, green and gold can be seen all through my heirloom salsa!

image

Time for a taste test! The sweet, tangy & smoky flavors unique to my garden’s heirloom varieties really make this salsa extra special.

image

Heirloom Salsa
Heirloom tomatoes add a hint of sweet, smoky & unique tanginess to this classic homemade salsa.
Write a review
Print
Prep Time
10 min
Prep Time
10 min
262 calories
58 g
0 g
3 g
13 g
0 g
1276 g
226 g
36 g
0 g
1 g
Nutrition Facts
Serving Size
1276g
Amount Per Serving
Calories 262
Calories from Fat 22
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 226mg
9%
Total Carbohydrates 58g
19%
Dietary Fiber 17g
66%
Sugars 36g
Protein 13g
Vitamin A
235%
Vitamin C
750%
Calcium
15%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-3 lb heirloom tomatoes, quartered
  2. 3/4 c fresh cilantro
  3. 1 jalapeño*, seeded & deveined
  4. 1 14 oz can Rotel
  5. 1 4 oz can chopped Hatch chili peppers
  6. kosher salt and freshly cracked black pepper to taste
Instructions
  1. Add all ingredients to a food processor, except S & P. Pulse for about 1 minute, until desired consistency is reached. Season to taste, and taste test with a chip to be sure you don't over salt the salsa.
  2. Serves 10-12
Notes
  1. * add more jalapeños if more heat is desired
beta
calories
262
fat
3g
protein
13g
carbs
58g
more
Food for a Year: https://foodforayear.com/