Varieties To Grow For Green And Gold Salsa

[Dutch]

I am looking to create a green and gold salsa. I am not interested in the ones with kiwi or herring. I would like to make a green and gold salsa that is made with heirloom tomatoes, peppers and tomatillos. I want it to be garden fresh! First of all I need to identify which tomatoes, peppers and tomatillos to use because I will have to start growing these in a few more months. Any suggestions on what varieties to grow?
Dutch

[eyolf]

There will be plenty of Yellow/Gold/Orange tomatoes, but there are only a few greens. I grew Aunt Gertrude's this year and was a little dissapointed; lots of BER, zipper-scar, catface, etc. due to cool, wet weather. I'm sure its better in a better year, but I will probably stick to newer types from now on.

How about a bicolor?

[newatthiskat]

Grubs mystery green and and cherokee green are good choices. Also lime green salad would be good in a salsa.
Kat

[ContainerTed]

Cherokee Green and Spears Tennessee Green will have that little bit of citrus flavor you need in salsas. Golden Dwarf Champion and Azoychka will complement those greens very well (they just taste goooooood!!!!). For the tomatillos, I prefer Cisineros both for their size and a slight sweetness as compared to Grande Maje and others like Purple Tomatillo.

I might consider using red tomato juice to float it all in for presentation. This would allow you to better control the thickness of the base. Some finely diced onion and peppers will add to the chunkiness and can enhance the green and gold theme as well.

Add in your choice of spices and/or vinegars and that will round out this recipe to perfection. Add any additional heat to your taste.

I recently discovered some wonderful crispy tortillas with jalapeno bits in them. I found them in the ethnic section of the grocery store. They really enhance the salsa experience and add just a bit of spice to the taste.

Dang, I think I've made myself hungry!!!

[Goldie]

Pineapple grew well for my son this year, it was beautiful in salsa. I grew Lime green salad last year, but it quit setting fruit as soon as the temps got hot....record year for days over 95. Covered with blooms, very little fruit. Looking forward to what others have to say.

[POAJoan]

I grew Roman Candle for the first time this year. Got tons of bright yellow solid flesh with a slightly tart flavor. We will be growing it again. Joan

[recruiterg]

Man, I am sick of Packer fans (Wisconsin fans in general). Maybe you can invent an upside down cheesehead for a salsa dish...


Just kidding...

[dustdevil]

Originally Posted by recruiterg

Man, I am sick of Packer fans (Wisconsin fans in general). Maybe you can invent an upside down cheesehead for a salsa dish...


Just kidding...

I guess you won't be attending our upcoming Super Bowl victory party

[Gobig_or_Gohome_toms]

KBX would be a good meaty gold beefsteak. As for green Cherokee Green would be my choice.

P.S. I would pair the KBX with a nice purple tomato

Craig

[recruiterg]

Craig, you are not supposed to help...

[delltraveller]

I used Dwarf Beryl Beauty in a lot of my fresh salsa this year. It was very productive. Also Grub's Mystery Green. My aunt used Lime Green Salad/Green Elf in hers. That one didn't grow well for me, but did excellent for her, and they liked the tart flavor contrast combined with the other tomatoes. You can also add unripe green tomatoes of any variety to your salsa. Summer squash also goes well in salsa, and would add greens and golds to the mix.

[brokenbar]

I gave seed to several folks here for a very large gold tomatillo. I have no seed because It was sweeter than I liked so I never grew it again. Maybe someone on here has some seed. I also think I would use hot peppers that had turned red..Yellow, red and green would be quite stunning. Cisneros or Grand Maje for the large green tomatillos. Tomato...something fleshy, dry and having few seeds. I HATE runny salsa and prefer mine to be nearer chutney in consistancy.

My family eats salsa verde on everything...I can more salsa verde than any other canned anything and we still seem to run out. I gave 5 gallon buckets full of ready-to-mix-and-can tomatillos that had been run through the tomato mill to all my neighbors in Wyoming. I usually grew 15 to 25 plants and processed 50 to 60 gallons of tomatillo puree.

[Dutch]

Originally Posted by eyolf

There will be plenty of Yellow/Gold/Orange tomatoes, but there are only a few greens. I grew Aunt Gertrude's this year and was a little dissapointed; lots of BER, zipper-scar, catface, etc. due to cool, wet weather. I'm sure its better in a better year, but I will probably stick to newer types from now on. How about a bicolor?

I agree that most yellow/gold/orange would work as gold. Bicolor? Maybe something like Porkchop. Thanks for the input, Dutch

Originally Posted by newatthiskat

Grubs mystery green and and cherokee green are good choices. Also lime green salad would be good in a salsa. Kat

Grubs Mystery Green and Lime Green Salad seem like good varieties. Thanks Kat. Dutch

Originally Posted by ContainerTed

Cherokee Green and Spears Tennessee Green will have that little bit of citrus flavor you need in salsas. Golden Dwarf Champion and Azoychka will complement those greens very well (they just taste goooooood!!!!). For the tomatillos, I prefer Cisineros both for their size and a slight sweetness as compared to Grande Maje and others like Purple Tomatillo.

Spear’s Tennessee Green seems like a good variety too. Thanks for the input Ted. Dutch

Originally Posted by Goldie

Pineapple grew well for my son this year, it was beautiful in salsa. I grew Lime green salad last year, but it quit setting fruit as soon as the temps got hot....record year for days over 95. Covered with blooms, very little fruit. Looking forward to what others have to say.

Lime Green might have better luck up here in Wisconsin. Back in 1970 I spent a year in Dahlonega Georgia as a Army Ranger instructor so I know how hot it can be there. Thanks for responding Goldie. Dutch

Originally Posted by POAJoan

I grew Roman Candle for the first time this year. Got tons of bright yellow solid flesh with a slightly tart flavor. We will be growing it again. Joan

I will get some Roman Candle Seeds. Looks like a good choice. Thanks Joan. Dutch

Originally Posted by recruiterg

Man, I am sick of Packer fans (Wisconsin fans in general). Maybe you can invent an upside down cheesehead for a salsa dish... Just kidding...

Inverted cheesehead hats as salsa bowls. Excellent idea! Thanks big time Recruiterg. Dutch

Originally Posted by Gobig_or_Gohome_toms

KBX would be a good meaty gold beefsteak. As for green Cherokee Green would be my choice. P.S. I would pair the KBX with a nice purple tomato. Craig

Craig thanks for the input but I can’t use purple in this salsa. I think green and gold clash with purple. Dutch

Originally Posted by delltraveller

I used Dwarf Beryl Beauty in a lot of my fresh salsa this year. It was very productive. Also Grub's Mystery Green. My aunt used Lime Green Salad/Green Elf in hers. That one didn't grow well for me, but did excellent for her, and they liked the tart flavor contrast combined with the other tomatoes. You can also add unripe green tomatoes of any variety to your salsa. Summer squash also goes well in salsa, and would add greens and golds to the mix.

Grub's Mystery Green and Lime Green Salad look like winners. Squash, interesting. Thanks Dutch

Originally Posted by brokenbar

I gave seed to several folks here for a very large gold tomatillo. I have no seed because It was sweeter than I liked so I never grew it again. Maybe someone on here has some seed. I also think I would use hot peppers that had turned red..Yellow, red and green would be quite stunning. Cisneros or Grand Maje for the large green tomatillos. Tomato...something fleshy, dry and having few seeds. I HATE runny salsa and prefer mine to be nearer chutney in consistancy. My family eats salsa verde on everything...I can more salsa verde than any other canned anything and we still seem to run out. I gave 5 gallon buckets full of ready-to-mix-and-can tomatillos that had been run through the tomato mill to all my neighbors in Wyoming. I usually grew 15 to 25 plants and processed 50 to 60 gallons of tomatillo puree.

Cisneros or Grand Maje do sound right, but I’d really like to try those “very large gold tomatillo” you mentioned. Hope someone still has some of the seed. I am glad you posted. I highly value your opinion. Thanks. Dutch

[Granite26]

I always made salsa with jalapeno's but after trying serrano peppers this year that will be my go to pepper for salsa. Won taste tests here hands down, not even close.

The bright green insides of green zebra would make nice bright salsa.

[Dutch]

Thanks Charles. I think that you are probably right about Green Zebra making it bright.
Dutch