Early Season Salsa

Get Your Salsa On As Soon As Possible

Total Time: 15-20 Min. Servings: 2-3

Posted by Tent

This year - thanks to some cold summer weather - the tomato season started a little later than usual. Which means that I've been waiting extra long for some famous fresh Happy Boy Heirloom Salsa. Unable to hold off any longer, as soon as the first Cherokee purples were harvested, I smuggled a few home and added in a handful of cherry toms for some mid-season color variety. Find the biggest padrons you can for some extra smokey spice - there are usually one or two spicy ones per basket, and if you cook them first this salsa gets even better!

INGREDIENTS
2 medium to large heirloom tomatoes
1 handful of Sungold or Sweetgold cherry tomatoes for color
1/2 Japanese cucumber
2 large Padron peppers
1 lime
1/2 yellow or 1 whole sweet spring onion
2 TBSP cilantro
salt and pepper

PREPARATION
Chop up the onion, cucumber, heirlooms, Padrons and cilantro. Halve the cherry toms for a more uniform salsa texture. Add in juice of lime, salt and pepper to taste. I enjoyed my salsa with sweet-potato-tortilla chips for a little extra salty-spicy-sweet flavor.