Similar to Mexican Pico de Gallo, this sugar-free tomato salsa with some garden fresh cilantro and chilies is quick and easy to prepare using readily available market ingredients, kitchen gadgets and tools. Warm tortilla chips and guacamole are the perfect accompaniment to this awesome salsa. Super easy to make and eat right now, or follow the recipe and can the rest for later!
Heirloom Tomato Varieties
It's not summer yet in the Northeast, but you can start thinking about growing your own heirloom tomatoes, or seek out a local farmer's market for the freshest tomatoes they have. Below are some of the most popular heirloom tomatoes available from growers and seed companies. Don't worry if you can't get heirlooms now. Fleshy red-ripe tomatoes from Whole Foods Market or Trader Joe's will do the job too.
- Brandywine tomatoes are widely recognized with red and yellow being the most popular colors.
- Jubilee tomatoes are a beautiful golden variety.
- Green Zebra is a fun tomato to use because of its striking color and stripes.
- Cherokee Purple is a deep purple, almost "black" tomato.
Adding fresh tomatoes last to the fresh salsa will not only keep their flesh intact, but their colors bright and vibrant as well. Fold the tomatoes in carefully so as not to bruise or crush them.
Ingredients: Fresh Tomato Salsa Recipe
- 2 Tablespoons extra virgin olive oil
- 1 large Spanish onion, chopped small
- 1 large green pepper, chopped
- 1 large red pepper, chopped
- 2 large jalapenos, finely minced
- 28 ounce can crushed tomatoes, unsalted
- 6 ounce can tomato paste, unsalted
- 1 Tablespoon lime juice, fresh squeezed
- 1/2 cup honey
- 2 drops hot habeneros sauce (Bandana's Habeneros Sauce is good)
- 4 ounce can green chilies
- 1/4 cup Bragg's Liquid Aminos, tamari sauce, or low sodium soy sauce
- 2 pounds corn, fresh off the cob, or frozen (thawed)
- 3 pounds heirloom tomatoes, fleshy Italian plum tomatoes are best, chopped or halved if small
- 1/2 cup minced fresh cilantro
Directions: How To Make Fresh Tomato Salsa
- In a large stock pot, saute onions and peppers in extra virgin olive oil until crisp tender.
- Add crushed tomatoes, tomato paste, lime juice, honey, chilies, habeneros sauce and Bragg's Liquid Aminos, tamari or soy sauce.
- Cook over very low heat for 10 minutes. Remove from stove, and carefully fold in corn and tomatoes.
- Gently add cilantro and stir.
- Cool completely and store in refrigerator, or can in a hot water bath for 25 minutes.
- Makes 9 pints.
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