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Monday, September 30, 2013

Heirloom Tomatoes and Fresh Salsa

Heirloom tomatoes was on sale last week at my grocery store. They looked really good and I was planning on buying some ripe tomatoes to make fresh salsa. It is getting cooler and cooler here and some trees have started to turn. I am not ready for the cooler weather yet. This is my attempt to hold on to however many days of warmness we have left.

Fresh Heirloom Tomato Salsa
Makes 2 cup

3 ripe heirloom tomatoes, diced
1 jalapeno, seeded and diced
1/2 cup of chopped cilantro
1/4 red onion, minced small
2 cloves garlic, minced small
a pinch of salt, or more to taste
juice from 1 lime

Prepare all the ingredients and combine in a bowl. Let sit for 1/2 hour or so for all the flavors to meld together.

Use caution when handling fresh peppers. Jalapenos are pretty mild so I usually handle it with bare hands with no issue - at least that has been my experience. I am careful not to touch my nose or eyes for a few hours. If you use more than 1 jalapeno or a spicier pepper like Serrano or Fresno, use caution. Avoid touching them directly or use some non latex gloves.

I love onions but I am not used to eating fresh ones and my stomach doesn't sit well with too much of them, so 1/4 red onion it is. But feel free to use more of them if you like them.


  1. Jenn, I'm with you! I'm buying up the last sweet ripe tomatoes and savoring every last bite of summer.
    Hope you are well, my friend:)

    1. Erin, I'm doing well. Hope you are as well! The leaves just started turning here so it's beautiful but I want the warm weather to stay as well. Can't have both, eh?

  2. Quick tip on the onions.. like you they hit my tummy hard, but I love them so much! Soak them in a bit of sugar water (1/4 teaspoon per onion) and it will tone them down a bit and your tummy will thank you too.

    1. Thanks Monica! I will try that next time.


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