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!

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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!

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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. 

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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.

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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

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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.

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

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

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

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Heir­loom Sal­sa
Heir­loom toma­toes add a hint of sweet, smoky & unique tangi­ness to this clas­sic home­made sal­sa.
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Prep Time
10 min
Prep Time
10 min
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
Food for a Year: https://foodforayear.com/

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