Tuesday, January 8, 2013


Salsa is a year round staple at our table. This a pretty unusual for a family that is nearly 100% Danish. We love fresh salsa with cilantro and all the fixings from August to October. We sell a fresh salsa kit at the farmers market where we include tomatoes, onions, peppers, cilantro and garlic for about half the cost it would take to buy each component separately.

This post is about the rest of the year and the canned salsa we made.  I had experimented with a number of recipes and fancy seasonings the previous year. They were OK but I thought we could do better.

In the later part of the summer we had an abundance of heirloom tomatoes, so we decided to put them to good use in making salsa. From my experience the previous year I felt that the best recipe was the simplest one. Tomatoes, sweet onions, jalapenos, and lime juice.

The subtle flavor nuances come from the types of tomatoes used.

We made four different types of salsa this year.

Brandywine Heirloom Salsa - We used the famous Brandywine tomatoes with that sweet old time flavor.

Roma Heirloom Salsa - Basic heirloom Roma salsa. Thick, meaty and zesty.

Roasted Heirloom Salsa - I roasted the ingredients from the standard salsa for a subtle smokey flavor.

Cherry Tomato Salsa - Sweet burst of flavor. You'd never make this commercially because it is lots of work to process all those little tomatoes. It is uniquely sweet.

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