Note by Phyllis Brown: The tomato gods are smiling on us. We picked another 15 1/4 pounds Wednesday! Remember the 13 1/2 pounds on Sunday? And that does not include the two 24 ounce buckets of yellow pear tomatoes! We are in tomato heaven! This is part of our bounty! And our first two Mr. Stripey – yellow with red streaks – my favorite!
For our salsa I used only 1 serrano chile – I’m sure many of you prefer a hot salsa rather than a mild one, but you can just add another two – or three – or four for those of you who like it really hot! Most salsa recipes call for cilantro, but since that is the one thing Ritchey doesn’t like, I used parsley – not too big a sacrifice for the dear man!
Red and Yellow Tomato Salsa
- 1 serrano chile
- 1 large red onion
- grated zest and juice of 2 limes
- 2 very large tomatoes, plus 2 cups yellow pear tomatoes
- large bunch of parsley
- 1/4 teaspoon sugar
Dry-fry the chile in a skillet until the skin is scorched. Place the chile in a plastic bag and close tightly to keep in the steam. Set aside for about 20 minutes.
Chop the onion finely and put in a bowl with the lime zest and juice. Peel and chop red tomatoes and add to bowl. Quarter and chop yellow pear tomatoes.
Remove chile from the bag and peel off the skin. Cut off the stalk, slit the chile and scrape out the seeds with a sharp knife. Chop the flesh and add to bowl.
Chop the parsley and add to the mixture along with the sugar and salt. Mix well. Cover and chill for 2-3 hours to let the flavors blend. Enjoy!