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!
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!
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.
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.
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
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.
I just add it all into my food processor and pulse for a minute.
It is hard to tell, but flecks of pink, purple, green and gold can be seen all through my heirloom salsa!
Time for a taste test! The sweet, tangy & smoky flavors unique to my garden’s heirloom varieties really make this salsa extra special.
- 2-3 lb heirloom tomatoes, quartered
- 3/4 c fresh cilantro
- 1 jalapeño*, seeded & deveined
- 1 14 oz can Rotel
- 1 4 oz can chopped Hatch chili peppers
- kosher salt and freshly cracked black pepper to taste
- 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.
- Serves 10-12
- * add more jalapeños if more heat is desired