I usually use a combination of tomatoes, maybe half Roma and half Early Girl, Brandywine, or whatever I have available. The Romas cut down on so much juice from the others and I don't have to cook it as long. The others improve the taste.

No set rules IMO. I have used Marianna Peace, Cherokee Purple, Romas, Big Boys, etc. If you take the time to peel and seed them, use what you like. One other suggestion, roast your tomatos.

I agree with dereckbc- I think a combination of whatever you grow can be used successfully for salsa- but I always like to include some Plum Dandy's. The peppers seem to make a bigger difference in the final product- I keep experimenting to get a good combination of hot vs. sweet, and now lean towards a mix of 1/3 sweet, 1/3 semi-hot(Big-Chili), and 1/3 hot(Sonoma).

Have you guys got some salsa recipes you'd be willing to share? Salsa is my favorite food in the whole world. :) with some chips, that is. I usually can about 100 pints each summer, and I like to use a variety of recipes so I don't get tired of eating the same type all winter. I also love to make it fresh when I have fresh tomatoes. I'd love to try some of your recipes.

I have a pretty good recipe, which is a basic one we've seen used in Mexico many times. I'll e-mail you a copy. If anyone else would like it just let me know.

George
Tahlequah, OK
kg8da(at)juno.com

George, Why don't you just put the recipe on here for us to copy. Thanks,
Gail
Ponca City

Yes, George. Put it on here for all of us!

I usually make fresh salsa using whatever tomatoes I have (in season). Cherry-type work really well, and the peels don't bother us at all. I use a mixture of tomatoes, onions, garlic, fresh hot peppers, a couple of handfuls of cilantro, salt, pepper, and about 2 T. white vinegar. I grind it up chunky in the food processor. My family can't get enough of it.

In the winter I do the same thing, but have to substitute canned tomatoes. Not as good, but the other vegetables are still fresh so it still has a pretty good flavor.

Wish those tomatoes were ready now!!

Robin in Southern Logan County

Oops! Sorry I forgot to check back in on this discussion until today! Sorry! Here's the recipe. I offered to e-mail it so that the formatting (in Word) would be preserved. Hope it's intelligible.

George

Basic Salsa

Ingredients:
ï¼ 2 lb. Green husk tomato (tomatillo) or substitute regular tomatoes
ï¼ 2 cloves of garlic
ï¼ salt to taste
ï¼ cilantro to taste (preferably fresh)
ï¼ Â½ cup water
ï¼ 1 habanero pepper or other hot peppers to taste
ï¼ Â½ medium onion

Options:
ï¼ You can use a chicken bullion cube in place of some or all of the salt. This gives the salsa a different flavor.
ï¼ You can leave out the cilantro or vary the amount of garlic

1. Cube the tomatoes and onion. Mince the garlic.
2. Cut the pepper(s) at least in half
3. Add all ingredients to a pot and bring to a boil
4. Boil about 5 minutes
5. Let cool (This is important! If you try to blend things hot you, and your kitchen will be wearing salsa!)
6. Blend
7. Enjoy!

Hi
I am researching my own future tomato garden for salsa and bloody mary mix. You all have mentioned alot of tomato varieties that I don't see at my garden centers. Where do you all get these tomatoes? Do you start from seed or get seedling? Also the same for Peppers?
I am a zone 4, but have liked your posting. Thanks for the help

The less common tomatoes tend to be heirlooms (though not always) and seeds for them are available from many places, including Victory Seeds (www.victoryseed.com), Totally Tomatoes (www.totallytomato.com), Tomatofest (www.tomatofest.com) and Tomato Growers Supply Company, which I've linked below.

I don't know when your last spring frost occurs or the first fall frost, but take both of them into consideration when selecting varieties. The "days to maturity" given for the various varieties are "averages" only, and keep in mind that the number given is how many days it takes from the time transplants are planted into the ground until the first fruit ripens. You'll need to start your seeds no later than 6 to 8 weeks before your anticipated planting date.

Dawn

Here is a link that might be useful: Tomato Growers Supply Company website

Here's a tasty Salsa Verde recipe. :) I use Habaneros in place of the serranos, and it's very hot.

1 lb tomatillos, rinsed after the papery husks are discarded.
Fresh Serrano chiles to taste --roughly 5 or 1 oz.
2 large cloves garlic, unpeeled
1 small white onion, finely chopped
1/4 cup loosely packed, roughly chopped cilantro
1 tsp salt or more to taste
1 scant tsp sugar, if needed

Lay tomatillos on baking sheet and place 4 inches below very hot broiler. When tomatillos blister, blacken and soften on one side, about 5 minutes, turn the tomatillos over and roast the other side. (turning is easily done with a spatula).

Roast chiles and garlic on ungreased griddle or in heavy skillet over medium heat, turning occasionally, until blackened in spots and soft, 5 to 10 minutes for the chiles, and 15 minutes for the garlic. Cool, then pull the stems from the chiles and peel the garlic.

Scrape the roasted tomatillos (and any juices that have accumulated) into a food processor or blender along with the roasted chiles & garlic. Pulse the machine until the mixture becomes a coarse puree.

Scrape the salsa into a serving bowl, then stir in 1/4 to 1/2 cup of water, depending on the desired consistency.

Scoop the onion into a strainer and rinse in cold water. Shake off the excess water and stir into the salsa, along with cilantro. Taste and season with salt, sugar and a squeeze of lime. Makes 2.5 cups.