Best Heirloom Tomato Salsa Recipes

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.

SPICY GRILLED TUNA WITH HEIRLOOM TOMATO SALSA

Steps:

• Marinade: Preheat a gas or charcoal grill to medium-high heat. Grill the chiles and unpeeled garlic cloves, turning occasionally, until they are soft and the skins have blackened in spots, about 15 minutes. Remove from heat and cool.Peel the garlic; add to blender. Coarsely chop chiles, then add to blender along with the lime juice. Starting on low and ending on high speed, blend until the mixture is as smoothly puréed as possible.
• Place tuna steaks into a large baking dish and pour ⅔ of the purée on top (reserving the remainder for the salsa); spread it evenly over the fish with a spatula. Marinate in the refrigerator for up to 1 hour.
• While the fish is marinating, prepare the Heirloom Tomato Salsa: Finely chop the tomatoes, and combine with the remaining marinade in a medium bowl. Destem the fresh herbs, finely chop the leaves, and add to the tomatoes (about ¼ cup total). Finely dice the red onion, place in a fine-mesh strainer and rinse under cold running water. Shake off the excess water and add to the tomatoes. Stir to combine; add salt to taste, and stir again.
• Brush tuna steaks with a generous coating of oil. Season with salt, and place on the hot grill. Cover the grill and cook until medium-rare, 4-5 minutes for the first side. Turn and cook for another minute before removing from heat.
• Transfer the fish to a serving platter. Spoon the Heirloom Tomato Salsa over the fish and garnish with herb sprigs. Serve immediately with additional Heirloom Tomato Salsa on the side.

SPICY GRILLED TUNA (OR OTHER FISH) WITH HEIRLOOM TOMATO SALSA

Steps:

• 1. The marinade/Flavoring. In a small dry skillet, roast the unpeeled garlic and chiles over medium heat, turning occasionally until soft (the skins of both will have blackened in spots, which is ok as long as the flesh doesn't burn) 5-10 minutes for the chiles, 15 minutes for the garlic. Cool, then peel the garlic. Place both garlic and chiles in a food processor or blender along with the lime juice. Run the machine until the mixture is as smoothly pureed as possible. Season highly with salt, usually about 3/4 teaspoon. 2. Marinating the tuna. Scoop two-thirds of the marinade into a large nonaluminum baking dish. Lay the fish in the marinade and smear the mixture on all sides of each piece. Cover and refrigerate while you prepare the salsa. 3. The Salsa. Scrape the remaining marinade into a medium bowl. Mix in the chopped tomatoes. Scoop the onion into a small strainer, rinse under cold water and shake off the excess; add to the tomatoes. Stir in the herbs. Taste and season with additional salt, usually about 1/2 teaspoon. 4. Grilling the fish. Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with gray ash and very hot (the fire feels almost intolerably hot to most cooks when they hold their hand 4-5 inches above the grill grate for 5 seconds). Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so. Remove the fish from the marinade, brush or spray with a generous coating of oil and lay on the hot grill. Cover the grill and cook for 3 minutes. Uncover, flip the fish over, cover once again and cook until the fish is as done as you like- 1 to 2 minutes more is all that's needed for medium rare tuna. Transfer fish to dinner plates, spoon on salsa and herb sprigs. Marinade will hold for a day or two in the fridge if well covered. Don't marinate fish for more than 3-4 hours.

GRIDIRON GLORY STEAK AND LOBSTER BROCHETTE GRILLED TACOS WITH HEIRLOOM TOMATO SALSA FRESCA

Steps:

• Place all of the salsa ingredients into a medium size bowl. Gently mix well to combine. Cover and refrigerate until ready to use. Preheat an outdoor grill to medium high. Season the fillet and the lobster tail with salt and pepper to taste; set aside. Mix the lemon juice and 1 teaspoon of the oil and sprinkle over the lobster; run a metal or wooden skewer (that has been soaked in water for at least 30 minutes) through the middle and set aside. Skewer the onion and jalapeno peppers. Brush with one teaspoon of the oil. Place the onion and jalapeno and the fillet skewers toward the center or hottest part of the grill. Grill each skewer for approximately 5 minutes on each side. Just before turning the steak, place the lobster tail on the hottest part of the grill next to the steak. Grill the lobster for approximately 3 minutes on each side or the tail turns opaque and brown around the edges. Remove the meat and vegetables when done, transfer to a cutting board; cover and allow resting for five minutes or so. After resting, cut the fillet, lobster, onion and jalapeno into small bite size pieces; set aside and keep warm until ready to use. Lay the tortillas in a single layer on flat, clean surface. Sprinkle each of the tortillas with equal amounts of the grated cheese. To one side of the tortilla, sprinkle equal amounts of the steak, lobster, onion and jalapeno. Fold the tortilla in half and spread the outside with equal amounts of the butter; set aside. Clean the hot grill with a grill brush. Place the quesadillas onto the hot grill and, watching very carefully, toast on both sides until they are golden brown and the cheese is melted on the inside. Remove from the heat and transfer to a serving platter and allow cooling for 3 minutes or just until they are hot but cool enough to handle. Open tacos up with your fingers and stuff with equal amounts of the lettuce and arugula blend and top with desired amounts of the Salsa Fresca.

SHRIMP AND CORN CAKES WITH HEIRLOOM TOMATO SALSA

Steps:

• 1. Combine first 8 ingredients; set aside. 2. Weigh or lightly spoon flours into measuring cups. ­Combine flours, baking powder, 1/2 teaspoon salt, and black pepper in a bowl. 3. Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions, and garlic in a large bowl. Add flour mixture, stirring gently until moist. 4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter. Serve with salsa.

HEIRLOOM TOMATO SALSA

Steps:

• Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro, and 1/4 cup of the oil into a food processor. Pulse until the consistency of the mixture is course, about 5 (1 second) pulses. Transfer to a serving bowl and season with salt and pepper. Garnish the salsa with the remaining cilantro and oil.