Heirloom Tomato Salsa

This recipe was inspired by my partnership with Hen House Markets. All opinions and ideas are my own. 

Salsa is one of my favorite food addictions. It’s fresh, it’s spicy, and it literally tastes amazing with just about anything. So, when summertime lends you a bounty of heirloom tomatoes, you make a beautiful Heirloom Tomato Salsa. Each week, I receive farm fresh produce as a part of my Hen House Markets CSA.

This past week, I received several tomatoes and a lot of green peppers. Mix it with some spicy jalapenos and a few of my favorite salsa ingredients and you have a great summer side that you may even be tempted to make a whole meal out of instad! Find the full recipe for Heirloom Tomato Salsa below and read on for some preparation tips!

“School” Supplies:

• Knife & Cutting Board
• Mixing Bowl

“Class” Notes:

Salsa can easily be made to fit your tastes and it’s a great way to use up leftover produce. A good pico de gallo style salsa works best with larger tomatoes, seeds removed, and diced small. To remove the seeds, I like to cut the tomato in half.

Then with a paring knife, score around the inside and use a spoon to scoop out the insides and discard. Slice and dice the tomato and add to a mixing bowl. Next, pick your peppers! This week, I had fresh green pepper and some jalapeno for extra spice (seeds removed as well).

Be careful when cutting the jalapeno. The seeds contain oils that will stay on your hands and can definitely make your eyes or nose burn if you end up scratching an itch later on. Dice the peppers small and add them to the bowl. Mix in some minced garlic, cilantro, sea salt, and lime juice. Give it a good stir and enjoy! The longer it sits the better it tastes too!

Need something low carb or gluten free to snack on this with? Try my Low Carb Keto Tortillas (gluten free and 1 net carb each) or buy your favorite low carb tortilla and make your own tortilla chips at home. Simply cut the tortilla into triangles, add some olive oil, sea salt, and a pinch of cumin. Coat evenly and place on a baking sheet. Bake at 375 F until crispy and lightly browned (about 7 minutes).

Try this Heirloom Tomato Salsa on my Egg & Chorizo Breakfast Stuffed Peppers or my Chicken & Chorizo Stuffed Zucchini boats.