Tangy Early Season Salsa
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!
2 medium to large heirloom tomatoes
1 handful of Sungold or Sweetgold cherry tomatoes for color
1/2 Japanese cucumber
2 large Padron peppers
1/2 yellow or 1 whole sweet spring onion
2 TBSP cilantro
salt and pepper
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.
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!