Tiny Tomatoes: The Quickest Sweet, Savory Salsa!

Okay, I’m wondering if we’re the only ones who have a strange crop of tomatoes this year? Very late and very small tomatoes!

But that’s okay, because they are still delicious, and as I went to the garden this last week, I grabbed my Hip Hostess Avocado Apron (because I had a dress on and didn’t want to change – those are my feet at the top, looking down). Oh, by the way, Debbie has a September Special going on right now, HERE.

Here’s what our tomato patch looks like. Really messy about this time every year, the cages are starting to fall over, and it’s plain ol’ dingy looking.

But I love the bountiful color of the different varieties.

I posted on Facebook a picture of the salsa that I made in about 30 minutes’ time. And promised I’d share my quick and easy secret with you.

Ready? Head to your local grocery store or even Wal-Mart to pick up a packet of All Natural Mrs. Wages salsa mix! And then I’ll share with you my “secret” ingredient.

Wash fresh tomatoes. Scald for 3 minutes in boiling water.

Dip into cold water. Cut out cores, remove skins, chop coarsely. (Don’t drain the liquid.)

Combine tomatoes with 1/2 cup white or cider vinegar and the Mrs. Wages salsa mix.

Mix in a large pot and bring to a boil, stirring occasionally. Reduce the heat and simmer for about 10 minutes.

My secret ingredient: 3 small packets of Stevia (natural) sweetener. It just makes the salsa savory, sweet and delicious!

Stir and salsa is ready! Find your favorite white dish and serve it up (my dishes are all white).

Mm-m-m, delicious with yummy chips.

(You can even pour the mixture into containers, cool, and freeze for up to a year.)

I’d love to hear about your quick and easy salsa? And how’s your tomato crop this year? Do you have tiny tomatoes?

(If you haven’t read about the Balcony Girls E-Book now available, check it out. And “31 Days to Stress-Free Entertaining” is coming up – the entire month of October!)

15 comments on “Tiny Tomatoes: The Quickest Sweet, Savory Salsa!”

  1. I have used Mrs. Wages for years. It’s great for fresh salsa, and I also can it. I usually add fresh onions and peppers to add more texture.

    To use fresh, i chop up onions, tomatoes and peppers then sprinkle one generous tablespoon of Mrs. Wages, stir it up, then add a small bit of sugar (depends on how much salsa I am making, but not much) and let it sit for a few minutes.

    My friends love it when I also make fresh guacamole…mash up a ripe avocado, sprinkle with freshly ground salt and pepper, squeeze a lime over the top and stir. It’s great to serve it just like this, but you can also stir in one or two serving spoons of the salsa for extra flavor, and it makes a pretty dish. Again, adjust the amount you add, depending on the quantity of your guacamole.

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  3. well, i think this is more of a pico de gallo than salsa recipe, but we love it!!! chopped up fresh tomatoes, onions, cilantro, jalapeno pepper … add lime juice, salt and stir. SO yum!

  4. I always add a pinch or two of sugar to any cooked tomato dish, we make our own pasta sauce a lot and it gets a pinch as does the sauce for lasagne, enchiladas and tomato soup. It just breaks through the acidity of tomatoes a bit.

    I’ve never cooked my salsa before, I just combine all the chopped raw ingredients and it’s pretty strong. I’ll have to try cooking it for a change, I’m sure it’ll make it a bit more mellow and have a better consistency.

    Have a lovely day,
    Jade

  5. Nope, You’re not alone. Our tomatoes were kind of scrawny. Of course, around here, we’re done for the year with any summer vegetables. Your salsa looks easy and delicious. I would try it. And I think the added stevia would make it all the better.

  6. No you are not the only one. My tomatoes were a bit wonky this year as well, but still delicious. Your salsa looks delicious, I love the variety and the secret tip :) Too funny 99% of my dishes are white as well.

  7. Sandy, my tomato crop has been UNBELIEVABLE. First, we have had a most unusually hot summer with several 100 degree days (NOT New Hampshire normal, for sure). But maybe more important? I have been trench planting (lining the trenches with crushed eggshell) since you taught me: NO disease, vigorous fruiting, and I just gave away some tomatoes today that make slices — slabs — as big as a piece of bread.

    This salsa sounds delicious, btw

    deb meyers

  8. I love making jack cheese salsa. It is easy and a crowd pleaser. It only takes one medium sized tomato, but the freshones from the garden make the whole bowl of salsa taste like it is straight from the garden. Fresh cilantro is the secret ingredient!

  9. Yummy! I put fresh tomatoes (skins and all), onion, garlic, cayenne pepper, cilantro, salt, and pepper into my mini food chopper. Pulse about 30 seconds, and you have chunky salsa. Delish!

    May I add that it relieves me to know that you–an experienced tomato gardener–end up with your tomato plants falling over like that? I thought it was because I did a bad job of planting them :)

  10. Looks wonderful! How many tomatoes did you use? I canned salsa last week, but this looks like an easy way to make a quick batch!

  11. I may be heading over to Walmart right now to get myself some RE ingredients. Sounds so yummy. Chips and Salsa are one of my favorite snacks to share with My Man. It’s funny, sometimes on our dates we only get drinks and chips and salsa….then I talk his ear off and he needs something more. haha

  12. Looks delicious. I always add sugar to my salsa too…everything tastes better with a little sugar, right!!

    I usually can my salsa but this year I’ve been making a lot of fresh salsa with corn, cilantro, jalapeños, and lots of tomatoes!

    Ok, now I need to add MrsWages to my shopping list this week. I hope I can find it!

  13. When I boil the tomatoes or tomatillas, I find I get too much water in the salsa. Instead, I go with roasting the veggies, either real hot and real quick or low and slow. Either way, slice ’em in half, place them open face up on the baking sheet, and roast in the oven. The juices stay inside the skin but you don’t pick up any excess fluid.

    Sometimes I’ll add cumin, coriander, ancho, or other spice, but I often forget, and roasting the veggies concentrates the sugars and highlights the sweetness without needing much help.

    Cheers!

  14. The salsa looks delicious. Have you tried growing Stevia? The plant can be a bit hard to find but it grows quite easily and I know you like gardening. We use the leaves in tea mostly.

    Darla

  15. I love the bright colored tomatoes! Great salsa recipe! Thanks for sharing!

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