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Author Notes: I've been meaning to make my own fresh salsa for ages, I buy it way too much. Since it is summer and tomatoes are beautiful I thought why not make it with some colorful heirloom tomatoes for extra beauty and flavor! —DUZE @BakingBackwards
Serves a crowd
- 3 large heirloom tomatoes (different colors prefferably)
- 2 limes, juice and zest
- 1/2 small red onion
- 1 tsp soft brown sugar
- 1 tsp coarse sea salt
- 1 tsp fresh cracked pepper
- 1/4 cup white wine vinegar
- 1 large handful fresh cilantro
- 2 large cloves garlic
- 1/3 small can ofchopped jalepenos
- First I crushed the garlic and placed it in a small mixing bowl. Next I zested and juiced the limes and combined with the garlic.
- Then I chopped the tomatoes and added them, juice and all, to the mixture.
- I then roughly chopped the cilantro and mixed it in as well. I topped off the mixture with the vinegar, sugar and spices. I roughly chopped the onions and added them. I roughly chopped the jalepenos and added them and some of their juices from the can.
- Don't be alarmed by the volume of liquid. Next I grabbed my hand blender and pulsed it on and off to puree bits of the mixture while leaving some parts more chunky.
- I let the mixture to sit for a few minutes. Then I grabbed a fine mesh sieve and another small mixing bowl and strained out the excess liquid, reserving it. I added the strained mulch back to the original bowl, adding a bit of the liquid I reserved to thin it to my desired consistency (your call based on how you like your salsa). I then covered it and refrigerated it.
- At this stage the salsa is very fresh and tangy, but wait a few days and all the flavors will intensify. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Chili Pepper Recipe