Salsa Autentica

Before:

About 4 cups of Juliet tomatoes

After:

Salsa!

The Juliet tomatoes are one of our favorite crops. They are a small Roma-style tomato, about half the size of the Roma that everyone knows.  We get the seed from Johnny’s Selected Seeds.  It is a super-prolific and hardy plant–we harvest them from early July well into October.

This salsa recipe is something I love, because it came from one of my students.  I teach adult ESL and I have many, many students from Guatemala.  Teodula was a sweet little old lady who made the best salsa I’ve ever tasted.  She was kind enough to share:

Salsa de Teodula

About 8 small tomatoes (or a few cups of Juliets)

1 onion

6 cloves garlic

1 jalapeno

cilantro

pickled jalapeno juice

Roast the tomatoes at 400 for about 12-15 minutes.  Cool.  Cut the onion into chunks.  Peel the garlic cloves.  Cut the jalapeno into chunks.  Pulse the onion,  garlic and jalapeno in a food processor or blender until they are chopped very fine.  Add the cooled tomatoes and process into a nice salsa consistency.  Add some juice from a jar of pickled jalapenos and LOTS of chopped cilantro. Disfruta!

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2 comments on “Salsa Autentica

  1. Misirlou says:

    This sounds easy to make and delicious. I’ll give it a try later on in the week and let you know how it turns out.

    • etcfarmsblog says:

      Wonderful! Thanks for reading. I did find that the salsa thickened a little more than I wanted, so I added some tomato juice (made with more of the Juliet tomatoes in my beloved Omega juicer). That made it a little juicier, and me a little happier. The Juliets (like all Romas) are a little drier than most tomatoes. Probably if you use a regular slicing tomato, you won’t need to add additional liquid. Hope it turns out well!

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