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Heirloom Tomato Salsa

  • September 16, 2011
  • 8:02 am
  • 1 of 2
Heirloom Tomato Salsa

Some like it hot…but I like it mild. That’s one of the nice things about making your own salsa — you can make it as spicy or non-spicy as you like.

My own salsa-making journey was inspired by two jars of delicious salsa we received from my aunt Maggie last winter. They were so far and above even the best supermarket salsa money can buy, that we used each and every drop — a radical departure from my norm which is to open a pint jar, use about half of it, put it back in the fridge, feel vaguely guilty while it begins to grow an entire colony of mold on it, then throw it out several months later in a fit of disgusted refrigerator cleaning.

Freshly canned salsa by Eve Fox, Garden of Eating blog, copyright 2011

These jars of homemade salsa were special enough to inspire me to find new ways to use them up – I even rediscovered Western omelettes!

Heirloom tomato trio by Eve Fox, Garden of Eating blog, copyright 2011

So when tomatoes starting rolling in a couple of weeks ago, I thought, “why not make some really good salsa of our own to last us the whole long, cold, bleak, dreary, depressing winter?” (can you tell I do not care for winter?)

Cilantro by Eve Fox, Garden of Eating blog, copyright 2011

I asked Auntie Maggie what she does to create her awesome deliciousness and I have to admit that my enthusiasm for the whole project quadrupled when she said she just puts all the ingredients right into the food processor. After the previous week’s tomato sauce canning bonanza with its requisite peeling, slicing and dicing, I was ready for this quicker, easier prep method.

Onions and garlic by Eve Fox, Garden of Eating blog, copyright 2011

The ingredients are simple – tomatoes, onions, garlic, cilantro, jalapeños, white or apple cider vinegar, sugar, and salt. You wash things off, chop them roughly, dump them in the Cuisinart, blend for a bit, cook for a bit and then can it all. Es tan fácil!

Salsa ingredients in the cuisinart by Eve Fox, Garden of Eating blog, copyright 2011

I am morally opposed to seeding tomatoes so my salsa was a bit watery when it came out of the food processor but I just cooked it down until it reached the perfect consistency.

Salsa simmering by Eve Fox, Garden of Eating blog, copyright 2011

As a result of the previous week’s tomato sauce canning, when it came time to start sterilizing jars, we realized there was a serious shortage of pints… But the gods of serendipity were shining on our house that day as this potential tragedy led to a truly brilliant innovation – half-pint jars of salsa!

Sterilizing the perfectly-sized half-pint jars

No more rushing to use up a full pint of salsa, no more feeling guilty about wasting salsa, and no more feeling revolted by the mold colonies growing in our fridge – it’s a win-win-win.

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


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6:27PM PDT on Sep 13, 2014


7:15PM PST on Nov 21, 2011


11:55AM PST on Nov 15, 2011

love salsa, thanks for this

8:51AM PST on Nov 10, 2011

Heirloom tomatoes are the best - they just can't be beat for amazing flavor.

8:25PM PDT on Oct 24, 2011

Thank you Eve :)

11:17AM PDT on Oct 16, 2011

Thanks for this recipe. We have grown so many tomatoes to know what to do with them! We've tried a tomato soup and a tomato-based pasta sauce. I'll have to try this out sometime. :)

11:08AM PDT on Oct 15, 2011


9:29PM PDT on Oct 10, 2011

One to try - thanks for posting.

8:30AM PDT on Oct 7, 2011

Great-looking tomoto salsa! Thanks for sharing.

4:55AM PDT on Oct 7, 2011

Looks good. I will try it.

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