I was going to wait until next year to publish this little recipe. But I’m all caught up in the moment. The tomatoes are still rolling in from our garden and the only way we can stand to eat them anymore is salsa. I need to write this all down and get it out there right now. My kids love this stuff.
This summer I’ve been falling in love with Alice Walter’s The Art of Simple Food. Her salsa recipe is the basis for this one and I love it.
Heirloom Tomato Salsa Recipe
The ingredient ratios in this recipe are extremely negotiable. But please do use the best tomatoes you can find. They carry the entire show. I’ve done it without the onion and with parsley instead of cilantro and it was still great.
3 – 4 heirloom tomatoes, cored, seeded and chopped fine
1/4 cup diced red onion
1 scant teaspoon kosher salt
Juice of one lime
A handful of fresh cilantro, chopped
Mix all the ingredients in a bowl and mix to combine. Transfer to a quart jar and put it in the refrigerator for at least 1/2 hour to allow the flavors to develop. Serve with tortilla chips. We like to use the Scoop variety because the tomatoes release a fair amount of liquid.
prep-time: 10 minutes
yield: approximately 1 quart