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)
6 cloves garlic
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!