Straight from Farmer Jack Algiere’s kitchen, this is his go-to recipe for when the fruit bowl gets full.
Watch Jack demonstrate this recipe, or follow the instructions below:
Makes about 2 quarts
3 or 4 large heirloom tomatoes (Black Krim, Striped German, Rose, etc.)
1 pint salad tomatoes (Indigo Rose, Green Zebra, Mountain Magic)
1/2 pint Sungold tomatoes
1 red Carmen Pepper
1 Serrano Pepper (more for the brave)
1 small or 1/2 large yellow onion
1 bundle cilantro
1 bulb garlic
1 tsp sea salt
1/2 cup olive oil
Blend the onion and pepper (cut in large chunks), garlic, cilantro, salt and olive oil in a food processor. Add chunks of 1 large and 1 small tomato to form the base (I use reds for this part). Cube all other salad and slicing tomatoes, discarding the stems and any tough skins. Put them in a large mixing bowl. Pour in the base from the food processor. Cut the Sungold tomatoes in half and add them to the mixture. Salt to taste (if needed) or eat with salty chips. This salsa is good on eggs, meats or in salads. It will keep in the refrigerator for at least a week.