Tomato and Pinto Salsa - Recipe

     When I saw the Striped Roman with their meaty flesh and the Green Zebra tomatoes at the farmer's market I immediately thought of salsa!  The Striped Roman is an heirloom tomato similar to a Roma tomato with meaty flesh and excellent flavor.  It has orange stripes and is great sliced fresh or in sauces.  The Green Zebras have dark green stripes and are actually a product of 4 heirloom varieties.  It has a delicious dark green flesh.

Tomato and Pinto Salsa

(Makes 4 cups)

3 Striped Roman Tomatoes diced, (discarding seeds and excess juice)
3 Green Zebra Tomatoes diced, (discarding seeds and excess juice)
1 small Red Onion diced
8 Fresh Basil Leaves sliced into thin strips
1 Garlic Clove Minced
1 tsp. Coarse Sea Salt
1 (25-oz.) can Pinto Beans drained
1 Jalapeño Pepper seeded and diced

Take care after handling the jalapeño to wash your hands well and do not touch your eyes or face.  It is a hot pepper!  Discard the pepper seeds.  For mincing the garlic you can use a knife or a garlic press.  Combine all ingredients into a mixing bowl.

Taste and adjust salt.  Cover and store in the refrigerator for 2 hours.  Taste again and adjust salt.  Beans tend to absorb some of the salt as they sit, so you may need to add some more before serving.

Serve with chips or crackers.


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