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#1 |
Tomatovillian™
Join Date: Dec 2009
Location: Zone 6
Posts: 365
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Like many others who grow tomatoes and peppers; my wife and I have a real passion for salsa...nothing fancy; just your basic tomato/hot pepper/cilantro/onion/garlic/spices recipe. I was wondering what the folks here feel is their tastiest tomato(es) that they use when preparing fresh salsa. I am growing Amish Paste, Olde Italian Red Pear, Martino's Roma; Saucey, MiRoma, and several other paste varieties. Are there any others I should take into consideration? Looking for that burst of flavor...appreciate your help!
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#2 |
Tomatovillian™
Join Date: Jan 2008
Location: Zone 4 Lake Minnetonka, MN
Posts: 967
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I am trying Opalka this year and from all the descriptions and discussions it sounds like it would make a very good sauce or fresh eating tomato.
Craig |
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#3 |
Tomatovillian™
Join Date: Dec 2009
Location: USA
Posts: 1,013
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When I think of salsa, I tend to think of the more acidic varieties that have a very deep flavor, firm, but with plenty of flavorful juice and relatively few seeds. Nothing worse than a bland or mealy salsa at one end of the spectrum and totally watery and full of seeds at the other, but certainly sweet AND acidic to complement the other delicious ingredients. I prefer to drop them in boiling water for a few seconds to remove the skins.
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#4 |
Tomatovillian™
Join Date: Dec 2009
Location: Zone 6
Posts: 365
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#5 |
Tomatovillian™
Join Date: Jan 2006
Location: Brownville, Ne
Posts: 3,291
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My wife makes world class salsa and uses what we have available. We do not plant paste tomatoes. The flavors from the 20 or so varieties really make for some great stuff. Kellogg's Breakfast salsa is pretty cool.
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there's two things money can't buy; true love and home grown tomatoes. |
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#6 |
Tomatovillian™
Join Date: Aug 2006
Location: Southern CA
Posts: 1,714
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I use a mix of colors in my salsa and it gets raves at parties: green, yellow/orange, red, purple, pink. I just make it a point to not use only the traditional red color. The result is visually appealing and tasty too, since they're home grown, and we all know nothing beats that.
Oh, and if you serve the above with blue corn chips then people will think you are one original chef. ![]() Suzie |
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#7 | |
Tomatovillian™
Join Date: Dec 2009
Location: Zone 6
Posts: 365
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#8 | |
Tomatovillian™
Join Date: Dec 2009
Location: Zone 6
Posts: 365
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#9 |
Tomatovillian™
Join Date: Mar 2008
Location: Kansas CIty
Posts: 560
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Last year I made a big batch of salsa using almost all black tomatoes with a few opalka thrown in. I have Cherokee Purple, Black Krim, Paul Robeson, Black Cherry, and Black from Tula all mixed in. I canned it all and we didn't open up a jar until about 2 months ago. My wife swears it's the best salsa she's ever had. She's got all the remaining pints of it in a special place on the stairwell and has been coming up with dishes to use it twice a week. The color is amazing and it's so rich in flavor that it's hard to describe.
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#10 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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That black tomato salsa sounds amazing! I love the flavor of black tomatoes. I think I'd be carefully doling out the remaining jars to last as long as possible. :-)
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Corona~Barb Now an Oregon gal |
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#11 |
Tomatovillian™
Join Date: Dec 2008
Location: Pleasure Island, NC 8a
Posts: 1,162
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Rio Grande - simply a workhorse little paste-type tomato plant! I'm putting out at least 6 this year based on last year's awesomeness.
Jersey Devil - not as high production as the Rio Grande for me but oh-so good! Chesapeake - a big tart slicer that mixed well with the cherries. Lime Green Salad - little & pretty enough to be an ornamental - the fruit is green when ripe - neon greed innards & tasty in fresh salsas b/c of its citrusy "zing". Growing enough of these & other green-when-ripes (including Green Doctors) to make green salsa this year. BTW - Rio Grande & cherry tomatoes of all colors & sizes made us the most awesome batches of salsa (4 types - 80 pints) last year. Yeppers, skins, seeds & all - they are delicious - make awesome alternative to cocktail sauce for winter roasted oysters, summer catch shrimp & crab & of, course, dipping with the good old chip of your choice. I am trying Opalka, Heidi, Hard Rock, San Pablo, Plum Lemon & Powers heirloom this year for their salsa goodness trial. Will try fire roasting a bunch too (as if it isn't hot enough here in the summer LOL). Last edited by stormymater; May 12, 2010 at 12:46 AM. Reason: dyslexic spelling |
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#12 |
Tomatovillian™
Join Date: Dec 2009
Location: Zone 6
Posts: 365
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More excellent suggestions...thanks to all!
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#13 |
Tomatovillian™
Join Date: Jan 2010
Location: NW Indiana
Posts: 1,150
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Found this thread while trolling T-ville and thought I'd add my 2 cents.
For the second year Black Plum has been our "go-to" tomato for salsa. We've tried others, but BP really stands out in Rick Bayless's roasted tomato salsa. Last year was a terrible year here (NW Indiana) and BP produced extremely well. This year, it was one of our first plants to bear fruit (around July 4) and two plants have been yielding 3-4 tomatoes a day--every day--since then. It may not be the best for fresh-eating variety, but for salsa and sauce, it totally rocks. |
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#14 |
Tomatovillian™
Join Date: Jul 2008
Location: 6a - NE Tennessee
Posts: 4,538
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I've found that if the tomato tastes good sliced, it will taste good in the salsa. So, my last two batches of salsa had as many as 30 different varieties of tomato and perhaps 10 different peppers. I also add both red and white onion. This year, we are canning salsa - 8 quarts and 22 pints so far.
Ted
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Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch |
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#15 |
Tomatovillian™
Join Date: Jul 2010
Location: Michigan's Upper Peninsula
Posts: 49
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Today, we used about 15 green sausage tomatoes, (they were on the small side) 1 great white, 2 cheyenne peppers (seeds removed), juice of 1 lime, 1/3 white onion, 1/2 bunch cilantro, 2 cloves garlic, about 1/2 tea cumin, and a little salt & pepper. Great color, amazing flavor.
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