Sunburst Salsa

During the summer, it’s a guarantee that I’ll have fresh salsa stocked in my fridge at all times. When I have friends or family over, or if they visit unexpectedly, I know I can always count on my salsa for good hospitality. Growing basic ingredients in a salsa garden is incredibly rewarding. Cilantro, green onions, jalapeños and various tomatoes can easily been grown in a container garden on your patio or even in your kitchen.

2 heirloom tomatoes*
5 roma tomatoes
2 cloves garlic
2 tbsp freshly squeezed lime juice
1 1/2 cup orange sunburst tomatoes (diced)
1 1/2 cup red cherry tomatoes (diced)
2 jalapenos (diced)
1 small red onion (diced)
1/2 cup scallions (diced)
1 cup cilantro leaves (roughly chopped)
1 tsp kosher salt
1 tsp freshly ground black pepper

*I use different varieties of tomatoes for my salsa, depending on what is currently ripe on the vine. For example, I enjoy combining Roma, Crimson Carmello, Baby Beef, Sunburst and various heirlooms for a vibrant color and ornamental taste.


  • In a food processor fitted with a steel blade, pulse together the heirloom tomatoes, roma tomatoes, garlic and lime juice. Set mixture aside.
  • Stir in the diced orange sunburst tomatoes, red cherry tomatoes, jalapenos, red onion, scallions, cilantro, salt and pepper.
  • Serve with organic blue corn chips (or any variety).

Yield: 4 cups

Refrigerate for up to 5 days










One response to “Sunburst Salsa

  1. Pingback: Sweet Potato and Roasted Chicken Enchiladas | Avant Garden Food·

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