My husband Keith is an incredible gardener. My thumb is brown, so we make a good team. He grows, I cook. His passion is heirloom tomatoes. When the summer yield is good, Keith makes his incredible salsa.
The key to fabulous fresh salsa is heirloom tomatoes. The weird and ugly ones are the best! Keith’s favorites are Brandywine and Cherokee Purple.
- 6 very ripe heirloom tomatoes (the riper, the better!)
- 2 serrano peppers
- 2-4 sprigs cilantro
- 1 clove garlic
- 1 tablespoon olive oil
- 3-4 teaspoons salt
- pinch of dried oregano leaves (optional)
- 1 bunch of green onions (optional)
Cut tomatoes into large hunks, then process in a food processor or blender until desired consistency.
Finely chop the serrano peppers. Omit the seeds if you want mild salsa, but it isn’t a overly hot salsa if you include the seeds.
Finely chop the cilantro and garlic.
If you want onions, finely chop the tender white and green parts.
Combine peppers, cilantro, garlic and onions (optional) with tomatoes. Add olive oil, salt, and a pinch of dried oregano leaves (optional).
Adjust seasonings to taste. Tomatoes love salt, so you may wish to add more depending on your preference.
About the onions – if serving within the first day of making the salsa, Keith will include them in the salsa. If he makes a big batch to enjoy for several days he’ll omit the onions. As the salsa is stored in the refrigerator, the onions become more potent and can overpower the taste of the salsa.
About the oregano – sometimes Keith adds a pinch of oregano, sometimes he doesn’t. It just depends on his mood!