So truth be told, heirloom tomatoes would probably be wasted on a salsa, and not worth the extra cost of a regular plum tomato. Of course this is only true if you don’t live next door to a farmers market where they sell a 3 pound bag of slightly bruise tomatoes for $2. If you can get your hands on this bag of gold, then by all means… make this salsa! (Or just use regular tomatoes)
Heirloom Tomato Salsa
- 2 pounds tomatoes, go for whatever is cheap and ripe
- 1 medium red onion
- 1 cup cilantro
- 1 Jalapeno
- 1 tsp salt + more for taste
- Core the tomato, remove the brown stem part. Cut off any cruise or blemishes. Chop the tomato until it is well diced. Think how you want it to look on your chip. Place the chopped tomatoes in a strainer to let them drain off some of the juices. No one likes sloppy salsa.
- Mince the onion, you don’t want to get a large bite of only onion. The pieces should be pretty small. Just keep running you knife through, chopping.
- Chop up the cilantro, again you want it to be well cut. You want everything to blend
- Last but not least comes the cilantro. If you want your salsa to have some kick, leave the seeds in the jalapeno; if not, remove. Now finely dice the jalapeno.
- Now that the tomatoes have drained a bit, it is time to make the salsa. You want to create a balanced flavor, with no one component being too overpowering.
- Start by adding the tomatoes to a bowl. Next add the salt and stir. Now add only half of the diced jalapeno, cilantro and onion. Test!
- Add more of the ingredients to build the flavor you are looking for and then let it sit for a little to have everything meld. The tomatoes will probably produce so more juice which can be poured off before the salsa is served.