Heirloom Tomato Salsa

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August 29, 2011 by Flora Dawn

Heirloom Tomatoes

You know how some kids have faces only a mother could love? Or at least that is the expression.  Well, heirloom tomatoes are the produce only a cook could love.

They are ugly, wrinkly, and multicolored, but I just love them! They are interesting and colorful and are bursting with flavor this time of year.

Perhaps salsa is not the best use of these expensive tomatoes, but what can I say, I am a girl that loves a homemade salsa. So these beautiful tomatoes met their fate in the food processor today.

I tend to make my salsa in a food processor, just because it’s so fast and easy, but it does tend to make it watery, so it might need drained slightly before serving. Chopping the salsa ingredients seems to alleviate most of this issue, but it takes more time and effort.

Roughly chopped for and going into food processor

Seeded tomatoes (I used the reddish ones)

Chips & Heirloom Salsa

Heirloom Tomato Salsa

You don’t really have to use Heirloom Tomatoes, any large ripe tomato should work just fine. And if you prefer not to use a food processor, you can simply chop all the ingredients and stir it together in a bowl.

  • 1/2-1 jalapeno pepper, seeded
  • 1 red onion, peeled and cut into large pieces
  • 2 cloves garlic, peeled
  • 2 large ripe tomatoes, seeded and cored
  • about 1/2 cup loosely packed cilantro leaves
  • 1 tablespoon olive oil
  • juice of one lime
  • salt to taste
  1. Add the onion, garlic, and jalapeno to the bowl of a food processor. Pulse several times.
  2. Add tomatoes, cilantro, oil, and lime juice and pulse to desired consistency (but don’t overdue it or you’ll have soup). Taste and add salt if desired.
  3. If the salsa is too watery pour through a strainer to remove the excess liquid before serving.

 

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