Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden. Brandywine tomatoes are wonderful extra large heirloom tomatoes full of flavor and sweetness. Complementing tomato salsa flavors with green onion, garlic, cilantro and sweet mini peppers.
Getting the flavor profile perfect!
Achieving a perfect flavor that is enjoyable takes some adjusting. Salsa needs balancing of acidity from the tomatoes with peppers, garlic, onion and cilantro that is not simple task. My favorite trick of trade is using Chili vinegar, it adds acidic and some extra kick to salsa. If needed a little olive oil gives a more rounded end notes. I age my chili vinegar for at least a year this tops off heat from chilies giving more depth to chili vinegar taste.
If the salsa is too fluid in consistency try using xantham gum, mix 1/4 to 1/2 teaspoon xantham gum to 1 quart salsa. This thicken sauce right up so when used on tortilla chip you can walk 2 feet and not drip on yourself. Xantham gum doesn’t need to be cooked it thickens naturally.
| Servings | Prep Time |
| 1 Quart | 20 Minutes |
| Passive Time |
| 60 Minutes |
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Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden.
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- 3 Cups tomatoes Peeled, cored and chopped
- 6 Medium Green onions Trimmed and chopped
- 4 Cloves garlic Minced
- 2 Medium Sweet Peppers Seeded and chopped
- 1 Teaspoons kosher salt To taste
- 1/2 Medium lime Juiced
- 1/4 Cup cilantro Chopped finely
- 1 Tablespoons chili vinegar Optional to boost flavors
- 1 Tablespoons Turbinado sugar Optional to balance flavor
- 1/4 Teaspoons xantham gum Optional to thicken salsa
- 12 Each 6 inch flour tortillas Cut into wedges
- 2 Teaspoons canola oil Spray tortillas
- Peel tomatoes and finely chop, place chopped tomatoes into mixing bowl. Trim green onions and rainse in cold water, drain and fine chop green onions. Place green onions into mixing bowl with tomatoes. Rainse peppers and remove stem and seeds. Finely chop peppers and place in mixing bowl with tomato mixture. Mince garlic cloves finely and place in mixing bowl with tomato mixture.
- Mix the tomato mixture well with spatula. Add minced chile peppers, salt, pepper, olive oil and minced cilantro to tomato mixture. Stir these seasoning well to incorporate flavors.
- Adjust flavor profile of the tomato salsa with fresh lime juice, sugar and chili vinegar or cider vinegar. If the mixture is very liquidity add 1/4 teaspoon xanthan gum to mixture and stir well this will thick sauce quickly. If you like spicy hot salsa add chopped chilies to your liking.
- Store in Ball canning quart jar in refrigerator for up to 1 week.
- Cut 6 inch flour tortillas into 1/6 wedges. Spray with oil using EVO sprayer with 2 to 4 sprays of oil.
- Place in Air Fryer set at 400°f for 8 to 10 minutes. Give tortillas a shake mid way into air frying. This brown tortillas evenly.
- Serve baked chips with bowl of garden fresh salsa. One serving is about 12 chips.