Heirloom Tomato Salsa Fresca

This week, I contributed my first post to the official Williams-Sonoma blog, The Blender. In the post, I discussed the history of heirloom vegetables and fruits. Heirlooms are prized not only for their interesting colors and shapes, but for their natural genetic variation. Did you know that Thomas Jefferson grew heirlooms in his garden at Monticello?

I also shared a delicious recipe for Heirloom Tomato Salsa Fresca. This garden-fresh seasonal salsa features heirloom tomatoes, avocado, grilled corn and jalapeño peppers for a delightful mix of fresh, creamy, sweet and spicy. Click here to check out the post and the recipe!

 

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Category: Appetizers, Condiments, Finger Foods and Dips, Gluten Free, Healthy, In the Kitchen, Pareve, Passover - Gluten Free Sephardic, Passover - Sephardic, Passover - Vegan Sephardic, Passover - Vegetarian Sephardic, Recipes, Sauces, Side Dishes, Slide Show, Vegan, Vegetarian

Comments (2)Post a Comment

  1. valentina says:

    I so enjoyed this article on The Blender, Tori. :-) Congrats!

  2. Shlomit Manson says:

    This sounds like a wonderful summer course. I assume that for those of us who have a strong dislike for cilantro, it would be just as good if we use parsley. I have recently discovered an Argentinean gentleman in a farmer’s market who makes awesome chimichuri (sp?) condiments. He offers one version using parsley instead of the traditional cilantro and I have become hooked!

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