heirloom tomato salsa

By DUZE @BakingBackwards
July 14, 2011
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heirloom tomato salsa

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
  1. 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.
  2. Then I chopped the tomatoes and added them, juice and all, to the mixture.
  3. 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.
  4. 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.
  5. 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.
  6. At this stage the salsa is very fresh and tangy, but wait a few days and all the flavors will intensify. Enjoy!

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