Salsa Spolight: Our Heirloom Salsa Contest Winners

Always a highlight of our Heirloom Tomato Festival, this year's staff salsa competition offered festival-goers a choice of 15 varieties to sample before choosing their favorites. When the votes were tallied, Southern Peach Salsa from Joey S. was the victor, but with so many delicious entries we couldn't share just one recipe. Coming in a close second and third, Arugula, Yellow Tomato, & Nectarine Salsa from Lindsay H. and Tomatillo Tornado Salsa from Melissa B. have also jointed our go-to snack menu. Head to the garden for some fresh tomatoes, then check out all three recipes below.

Joey S.'s Southern Peach Salsa

3 cups peaches (add sugar if they aren’t sweet enough)
2 cups heirloom tomatoes
1 viola onion
2 jalapenos (seeded)
1/4 cup cilantro
2 tablespoons fresh lime juice
1 tablespoon salt
1 tablespoon cayenne pepper
2 tablespoons agave nectar 

Chop, mix, chill, and enjoy!

Lindsay H.'s Arugula, Yellow Tomato, & Nectarine Salsa

1 1/2 cups pitted white nectarines, 1/3" cubes
1 1/4 cups chopped yellow or orange tomatoes (8-9 oz.)
1/2 cup coarsely chopped arugula
2 tablespoons chopped fresh chives
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 3-4" serrano chile, seeded and minced 

Mix all ingredients in medium bowl. Season to taste with salt and pepper. 

Melissa B.'s Tomatillo Tornado Salsa

Approximately 1.5 lbs tomatillos
4-5 garlic cloves
1 onion
Juice of one lime
2 jalapeños (or more to taste)
1 bunch cilantro roughly chopped
Salt

Lightly coat a baking sheet with oil. Peel and wash tomatillos. Place tomatillos, garlic, and 1/3 onion on baking sheet and broil for approximately 5 minutes, flip and broil 5 minutes more until lightly browned and soft. Let cool, remove jalapeño tops, then transfer all ingredients to blender. Add cilantro, lime juice, and remainder of onion and blend. Salt to taste. Add water if necessary to thin to desired texture.