Recipe by: Karina Allrich
1 1/2 lbs ripe plum tomatoes, seeded, chopped* see below
1/2 red onion, diced fine
3 cloves garlic, minced
2 Tbs chopped jalapeño peppers or green chilies
1 cup diced pineapple chunks
1 Tbs balsamic vinegar
1/4 cup fresh cilantro leaves, stemmed, chopped
1 tsp extra virgin olive oil, optional
Juice from one large fresh lime
1/4 tsp ground cumin
1/4 tsp sea salt
Combine the salsa ingredients in a non-reactive bowl; cover and chill for one hour. Taste for seasoning adjustments. Add more heat if desired with cayenne pepper flakes. Serve this salsa as an appetizer with organic yellow and blue corn tortilla chips, or as a condiment to Southwestern dishes.
Variations: It’s fun to combine different tomatoes, including sweet grape, yellow, and tomatillos. You can also add a half cup of finely chopped yellow, orange, or green bell peppers, corn, or drained canned black beans.
When fresh tomatoes are scarce, I’ve made this recipe with canned Muir Glen Fire Roasted tomatoes – and it was quite yummy. If the canned tomatoes are whole, break them apart first.