{"id":32085,"date":"2013-08-29T12:38:10","date_gmt":"2013-08-29T16:38:10","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=32085"},"modified":"2021-09-24T17:04:10","modified_gmt":"2021-09-24T21:04:10","slug":"fresh-salsa-heirloom-tomatoes","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/fresh-salsa-heirloom-tomatoes\/","title":{"rendered":"Fresh Salsa with Heirloom Tomatoes"},"content":{"rendered":"

I grow many types of organic heirloom tomatoes each summer. Though I have made and water-bath canned several different kinds of cooked salsas in years past, I decided not to bother this year. I far and away prefer to make and eat fresh salsa<\/strong> (aka Salsa Fresca<\/em> or Pico de Gallo<\/em>) with my tomatoes right after I pluck them off the vine.<\/p>\n

\"Fresh<\/p>\n

I take a pretty loose approach to salsa making. I don’t really follow a recipe- I simply chop up a slew of tomatoes, then add a little of this and a little of that. Red onion is a must. So is lime juice, cilantro, and some jalape\u00f1o chile. Sometimes I may add cucumbers…avocado is another option. In the pictures here, you’ll notice I added fresh (raw) corn sliced right off the cob. <\/p>\n

\"Fresh<\/p>\n

Below is a basic fresh salsa recipe with which you may play around. Chop the tomatoes as big or as small as you like, and use different colored heirloom tomatoes, if possible (though if you want your salsa to contain as little liquid as possible, it’s best to use plum tomatoes). Make a little to snack on with crackers or chips, or to eat with veggies, or throw together a big batch to enjoy with tacos or any Mexican-inspired meal. I’ve been known to eat a big bowl in lieu of a salad! Have fun and enjoy.<\/p>\n

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\"Fresh<\/p>\n

More fresh salsas:<\/p>\n

Pico de Gallo from The Homesick Texan<\/a>
\nWatermelon Pico de Gallo from The Pioneer Woman<\/a>
\nPico de Gallo\/Salsa Fresca from The Kitchn<\/a>

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Recipe for Fresh Salsa with Heirloom Tomatoes<\/h2>\n
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Some liquid from the tomatoes will accumulate in the bottom of the bowl while the salsa is \"resting\"...you can drain this before serving, if you like. Use plum tomatoes (you'll need a few more than the recipe calls for because they are smaller) if you want your salsa to contain as little liquid as possible.<\/span><\/div>\n
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Servings: <\/span>0<\/span><\/div>\n\n\n\n