Who doesn’t love a great salsa at a tailgate? You can scoop it with chips or use it as a condiment on burgers, fajitas, or tacos. This salsa takes advantage of the beautiful late season heirloom tomatoes that may still be at your farmers market.
You may use whatever tomato combination you like, but try to avoid tomatoes that are too ripe. The ideal tomato will have some firmness to it so it will hold up in the salsa. To prevent your salsa from becoming too soupy, drain tomatoes on paper towels after cutting and seeding. This will store well over night, so you can make the night before, refrigerate, and transport in your cooler to your tailgate on game day.
Heirloom Tomato Salsa
Makes about 8 cups
3 cups seeded chopped red heirloom tomatoes drained on paper towels
3 cups seeded chopped yellow heirloom tomatoes drained on paper towels
1 cup seeded chopped green zebra heirloom tomatoes drained on paper towels
1 cup finely chopped yellow onion
1 cup chopped cubinel peppers (or you may use a mix of red and green bell peppers)
1/2 cup diced poblano peppers
1/2 cup chopped cilantro
1/3 cup fresh squeezed lime juice
1/4 cup finely diced seeded jalapeno pepper
1/4 cup chopped scallion (green and white parts)
1 tablespoon finely chopped garlic
2 teaspoons. lime zest
1 teaspoon salt
Remove tomatoes from paper towels and place in a large mixing bowl. Add remaining ingredients to mixing bowl. Toss until all ingredients are mixed. Let salsa sit for an hour for flavors to meld. Serve or store in refrigerator overnight.
Recipe ©Sally James
Images ©Taylor Mathis Photography
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