Summer is almost over and with it comes a bounty of fresh ripe tomatoes. Save money by buying heirloom tomatoes in bulk by the bushel at the farmers' market or local farm stand. Colorful red, green, and orange peppers are also plentiful when the tomatoes ripen, making it a perfect time to make fresh salsa.
Add some garden fresh cilantro and chilies to this sugar-free salsa for a perfect accompaniment to tortilla chips and guacamole. Similar to Mexican Pico de Gallo, this tomato salsa is quick and easy to prepare using readily available market ingredients, kitchen gadgets and tools.
Heirloom Tomato Varieties
These are some of the most popular heirloom tomatoes available. Adding these heirloom tomatoes last to fresh salsa will not only keep their flesh intact, but their colors bright and vibrant as well. Fold the tomatoes in carefully so as not to bruise or crush them.
- Brandywine tomatoes are widely recognized with red and yellow being the most popular colors.
- Jubilee tomatoes are a beautiful golden variety.
- Green Zebra is a fun tomato to use because of its striking color and stripes.
- Cherokee Purple is a deep purple, almost "black" tomato.
Growing a Salsa Garden
Gardeners would do well to grow their own salsa tomatoes, pepper plants and herbs. Not only will they save money, but also ensure quality by growing organic varieties.
Fresh Tomato Salsa Recipe
- 2 Tablespoons extra virgin olive oil
- 1 large Spanish onion, chopped small
- 1 large green pepper, chopped
- 1 large red pepper, chopped
- 2 large jalapenos, finely minced
- 28 ounce can crushed tomatoes, unsalted
- 6 ounce can tomato paste, unsalted
- 1 Tablespoon lime juice, fresh squeezed
- 1/2 cup honey
- 2 drops hot habeneros sauce (Bandana's Habeneros Sauce is good)
- 4 ounce can green chilies
- 1/4 cup Bragg's Liquid Aminos, tamari sauce, or low sodium soy sauce
- 2 pounds corn, fresh off the cob, or frozen (thawed)
- 3 pounds heirloom tomatoes, fleshy Italian plum tomatoes are best, chopped or halved if small
- 1/2 cup minced fresh cilantro
How To Make Fresh Tomato Salsa
- In a large stock pot, saute onions and peppers in extra virgin olive oil until crisp tender.
- Add crushed tomatoes, tomato paste, lime juice, honey, chilies, habeneros sauce and Bragg's Liquid Aminos, tamari or soy sauce.
- Cook over very low heat for 10 minutes. Remove from stove, and carefully fold in corn and tomatoes.
- Gently add cilantro and stir.
- Cool completely and store in refrigerator, or can in hot water bath for 25 minutes.
- Makes 9 pints.
Related Recipes:
Heirloom Tomato Galette Recipe & Flaky Pie Crust - Tomato Galette with red onion jam, heirloom tomatoes, freshly grated Parmesan cheese all in a flaky pie crust. Serve with a balsamic reduction sauce and jam on the side.
Vegetarian Zucchini Tart Recipe & Flaky Crust - Summer isn't over until all the zucchini is gone! Galette or tart - whatever its name, this vegetarian recipe uses up the last of the season's veggies with zucchini and summer squash as the main ingredients! Heirloom tomatoes, squash, basil pesto, roasted red peppers, asparagus and Parmesan cheese, all baked in a rustic flaky pie crust.
Strata Recipe Overnight Breakfast Casserole - Italian bread with bacon, veggies and cheese, the strata is soaked overnight in egg-cream mixture. Brunch casserole is baked in the oven the next morning to feed a crowd.
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
