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
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Ingredients
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3
large heirloom tomatoes (different colors prefferably)
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2
limes, juice and zest
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1/2
small red onion
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1 tsp
soft brown sugar
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1 tsp
coarse sea salt
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1 tsp
fresh cracked pepper
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1/4 cup
white wine vinegar
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1
large handful fresh cilantro
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2
large cloves garlic
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1/3
small can ofchopped jalepenos
Directions
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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.
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Then I chopped the tomatoes and added them, juice and all, to the mixture.
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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.
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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.
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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.
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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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