Heirloom Tomato Salsa Recipes

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.

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

Steps:

• Combine all ingredients except for lime juice in a large stock pot (or in our case two smaller pots).
• Season with salt and pepper to taste and cook on medium heat for 10-12 minutes.
• Colors should still be bright.
• Prepare jars and lids.Sterilize jars in the dishwasher and keep warm on the heated cycle. Boil lids in in water for 5 minutes to sterilize. Use tongs (to move hot jars out of dishwasher and into the simmering water bath), and canning funnel for these steps.
• Add 2 tbsp of bottled lime juice to each pint jar. Use your funnel to fill jars with salsa, then set the sealing lid on top and screw the ring on until it is "fingertip tight" (i.e., don't use all of your upper body strength to tighten the sucker).
• Place into a large stock pot filled with simmering water. It's helpful to have a wire rack on the bottom - available with most home canning kits - so that the water can circulate all aroud the jars. The water level should be about one inch ablove the lids.
• Let simmer for 20 mintes then remove and let cool on a wire rack or other heat-proof surface.
• I always use a Presto 21 quart cooker/canner. You can process 7 quarts or 10-11 pints at one time. Pressure should be 5lbs for 10 minutes,let the pressure gauge go back to zero,remove the weight and lid. Remove jars and set on a wire cooling rack.
• After a few minutes you should hear a "pop" when the lids suck down and are sealed. Allow jars to cool for 12 to 24 hours before storing in a cool, dark place.