Organic Heirloom Tomato Salsa

By Chitra , posted August 9th, 2010
Certified Medical Intuitive, Licensed Massage Therapist, Ayurvedic Practitioner

Summary: Salsa can be made from any type of tomato, these are especially good. Especially in the summer when there is an abundance of tomatoes

Core the tomato, remove the brown stem part.
Cut off any cruise or blemishes. Chop the tomato until it is well diced. Think how you want it to look on your chip. Place the chopped tomatoes in a strainer to let them drain off some of the juices. No one likes sloppy salsa.
Mince the onion, you don’t want to get a large bite of only onion. The pieces should be pretty small. Just keep running your knife through, chopping. Chop up the cilantro, again you want it to be well cut. You want everything to blend
Last but not least comes the cilantro. If you want your salsa to have some kick, leave the seeds in the jalapeno; if not, remove.
Finely dice the jalapeno.
Now that the tomatoes have drained a bit, it is time to make the salsa. You want to create a balanced flavor, with no one component being too overpowering.
Start by adding the tomatoes to a bowl.
Next add the salt and stir.
Add only half of the diced jalapeno, cilantro and onion. Test!
Add more of the ingredients to build the flavor you are looking for and then let it sit for a little to have everything meld. The tomatoes will probably produce more juice which can be poured off before the salsa is served.