Cooking with Farm Fresh Produce: Heirloom Tomato Salsa Fresca

Yes, I still have an abundance of ripe heirloom tomatoes from the weekly box of veggies and we just had tomato soup so I turned to an old standby Salsa.

Salsa is so easy to make, but it is one of those recipes you need to taste your way through. How much of each ingredient you put in the bowl depends on how the produce tastes. Sometimes I get jalapenos that taste like green peppers, no fire in them at all just a pleasant crunch, and sometimes, just one little piece can set my mouth on fire. You can control the heat of the salsa by removing the seeds and veins of the pepper. If you want your salsa hotter, add a few seeds back in.

Speaking of peppers, some people don’t want to make their own salsa because they are wary of handling hot peppers. Trust me, just one time of rubbing an eye with a pepper-oiled finger and you will never forget the experience. It hurts! Here is a tip that will help:  before you start to prepare the hot peppers (or garlic or onions), rub your hands with a tsp or so of olive oil. Rub it in like it is hand lotion; make sure you get it everywhere then wipe the excess away.  Only after you’ve prepped your hands, cut, seed, and de-vein the peppers. Rinse or wash your cutting board in very hot water. Wash your hands and your knife handle with soap and warm water. You hands will have absorbed the olive oil and won’t absorb the oil from the peppers. An added benefit is you will have very soft hands after you finish making your salsa.

I threw this recipe together and I hope you enjoy it. Heirloom tomatoes are very juicy and taste great, but I’ve noticed that the skin on them can be tough. So I opted to peel them for my salsa.  My tomatoes were very ripe and the skin just peeled off with no trouble at all. If the skin on your tomatoes is tough but taught, toss the tomatoes in some boiling water for 2-3 minutes then slip the skin off. Nothing is worse than trying to discretely remove tomato peels from your mouth at a party.

Heirloom Tomato Salsa Fresca

4-5 ripe heirloom tomatoes, peeled (optional) and chopped
1-2 jalapeno peppers, chopped fine
1/2 red onion, chopped small
1-2 cloves garlic, chopped fine
1/4 - 1/2 cup cilantro chopped
juice from one ripe lime
salt and pepper to taste

Combine all ingredients together and stir well. Let sit at least an hour for the flavors to meld before serving.

What to do with SO much salsa. Here are some ideas:

Salsa vinaigrette – combine one cup of your leftover salsa with 1/4 cup red wine vinegar and 2 tablespoons of extra virgin olive oil. If you want a smooth dressing, puree the salsa with vinegar and oil in a blender. Add salt and pepper to taste.

Foil Salsa Chicken or Fish – Place a chicken breast or fish filet on a piece of foil. Pour 1/3 cup salsa over the chicken/fish. Fold the foil up and seal the meat/fish into a pocket and bake at 350 degrees until done. Serve over rice, pasta or steamed veggies.

Salsa pasta salad – Add salsa and a bit of olive oil to left over pasta to create a light and fresh pasta salad. Remember to let it sit at least half an hour for the pasta to absorb the flavors.

Salsa Soup – gently heat your left over salsa *do not boil or the lime juice turns bitter* and use an emersion blender to create a silky tasty soup. Garnish with a little fresh cilantro and Serve with quesadilla dippers.