A Winning Recipe: The Heirloom Salsa Contest
Our recent Heirloom Tomato celebration in Glen Mills was host to our annual, much-anticipated staff salsa competition. With so many gardeners and salsa aficionados on our team, the competition is always friendly, but fierce.
This year, a spicy "Son of a Peach" from Susan S. and a fruity "Summer Siesta" from Diane A. almost stole the show, but in the end first prize went to Christopher D. and his homegrown, just-picked medley of summer's best. Luckily, the newly-crowned tomato king was happy to share his secret recipe.
Christopher D.'s First Place, "Fresh 'Ta Death" Heirloom Tomato Salsa
2 Brandywine tomatoes, seeded with 1/4" dice
2 Black Krim tomatoes, seeded with 1/4" dice
1 Pineapple tomato, seeded with 1/4" dice
4 Happy Cat Black Ruffle tomatoes, seeded with 1/4" dice
1 Cherokee Purple Tomato, seeded with 1/4" dice
2 Orange Plum Tomatoes, seeded with 1/4" dice
1 Red Bell Pepper, seeded with 1/8" dice
1 Green Bell Pepper, seeded with 1/4" dice
1 Purple Bell Pepper, seeded with 1/4" dice
1 Red Jalapeno, seeded and minced
1 Green Jalapeno, seeded and minced
1 onion, diced
3 cloves of garlic, fine dice
6 cloves of pickled garlic, fine dice
1 bunch fresh cilantro, stemmed and minced
1 6 oz. can tomato paste
Juice of 3 limes
2-3 T olive oil
2-3 T hot sauce (Chris uses Tapatio, but Tabasco or your favorite will work too)
Salt and Pepper to taste
Mix all ingredients in a bowl. Let marinate in the refrigerator for 4-6 hours.
Chef's Note: There are many different kinds of heirlooms, but for this recipe make sure to use plenty of dark colored ones (black krim, Brandywine, black ruffle, etc.). Their rich flavor is what makes the salsa. Any ingredient can be adjusted for flavor or convenience. Fresh veggies are the best, but the most important component is Love.