Introduction to Slocumb Tomatoes, and A Salsa Recipe!

        Making the perfect salsa from scratch and having the perfect salsa recipe has been a forever goal of mine.  Making salsa is the BEST thing to do with any tomatoes that have met their prime, if they last that long.  These vegetables were roasted in the oven.  A friend of mine suggested grilling the vegetables and that salsa was delicious, also.  It's hard for me to put roasted and grilled vegetables in a food processor because I love to eat them cooked like that!

        We picked these up at a place called Sawyer's Produce in Melvern Alabama after our friend Howard, who attended nearby Alabama's Troy University, told us about them.  They are also known as Geneva-Hartford tomatoes. According to one of the local farms:  "Slocomb tomatoes are not a variety; they are a culture in how the tomatoes are grown, picked, stored and delivered."

        I really love the name of the produce place!  Most of the tomatoes were not fully ripe so they lasted for a while.  We enjoyed them for weeks and we had lots to share!  Here's a picture of a sandwich I made with the last of them.  Look how beautiful that tomato is!

        These tomatoes, for you local folks, are from the Pick Your Own Farm on Hwy 53 toward Calhoun.  These are also some beauties, and well worth picking in 100 degree weather!  There is more than one variety, and one I like better than the others, so be mindful of that if you go.  I grilled these vegetables and made salsa.  The serrano peppers are for me, Sis likes the milder peppers.  This salsa was also delicious, but not yet to perfection!  Not the tomatoes' fault!!

        Here's a recipe for salsa that I used in a restaurant project in culinary school.  This is a pretty great recipe I adapted from a recipe that I like a lot, and anyone can make it because the main ingredients, the tomatoes, come from cans!  For all you food purists out there, the seasonings in canned tomatoes go a long way to tasty salsa!!   It was a big hit on the Mexican Buffet!  FYI: Mexican restaurants use canned tomatoes.  I know, because I have asked!

Fire Roasted Salsa

• 32 oz Canned Whole Tomatoes W/Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chiles)
• 1/4 cup Chopped Onion, yellow onions were used here
• 1 Clove Garlic, for roasting, then minced
• 1 whole Jalapeno, for roasting, then diced (seeded or not, depending on how much heat you want!)
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1 Bunch of Cilantro, leaves chopped (I use more)
• 1/2 - 1  Lime, Juiced, or 1-2 T Lime Juice

 
In a small ungreased skillet over medium heat, roast the jalapeno and garlic, turning regularly, until they are soft and blotchy brown, about 5-10 minutes.  Put the jalapeno and garlic in a small bowl while hot and cover with plastic wrap and let them steam.  This will allow you to peel the skin off the garlic and mince; cut the stem off the jalapeno, peel the skin (or scrape with a paring knife), then quarter and thinly slice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, lime juice, and cilantro in a blender or food processor. Pulse about 10 to 15 pulses. You are looking for the consistency of restaurant salsa.  Test seasonings with a tortilla chip and adjust as needed.  Refrigerate salsa for at least an hour.

        Do you have a favorite salsa recipe?  Please share!

        Dished With Love, Denise