An Excess of Tomatoes

Posted by on Sep 8, 2015

An Excess of Tomatoes


The end of summer is here and like us, you may find yourself drowning in the acidic, yet sweet juicy goodness of tomatoes in all shapes, sizes, and colors. Those 6+ tomato starts we planted in May seemed like such a good idea, but now we find ourselves with an excess of our most favorite fruit/vegetable (has that debate been settled yet?).

Tomatoes may not have grown quite as well in my native New Mexico, but we knew exactly what to do when we had them. Of course, we made salsa! Here are a few simple salsa recipes that you can follow to use up any type of tomato (and one using the enigma that is the tomatillo). You can make them as spicy as you choose, and these recipes can be easily frozen to enjoy throughout the winter.

Traditional Red Salsa


  • One 32 oz. can of whole tomatoes in their own juice (or substitute 8 standard size fresh tomatoes, 4 large heirloom tomatoes, or 4 cups cherry tomatoes)
  • One large red onion
  • 2-3 jalapenos (depending on desired spice level)
  • 2 ripe red medium size tomatoes
  • 2-3 cloves fresh garlic
  • 1 tbsp salt


1) Place in blender: half of the red onion (roughly chopped), garlic, and salt and blend for

~10-15 seconds until well minced

2) Depending on desired level of spice/heat add jalapenos to blender (mild: 2 jalapenos

without the seeds, medium: 1 jalapeno with seeds and 1 jalapeno with seeds removed,

hot: 3 jalapenos with seeds)

3) Using pulse setting, give 5-10 quick pulses on mixture

4) Add strained whole tomatoes (or alternative ingredients as listed above)

5) Again using the pulse setting, blend until the tomatoes are completely mixed well, (about

10-15 pulses)

6) Remove contents from blender into mixing bowl

7) Finely dice remainder of onion and the 2 remaining whole tomatoes, add to mixing bowl

and stir, cover and place in fridge for 2 hours for flavors to meld together

8) Remove from fridge and add additional salt and garlic powder to taste


Tomatillo (green) salsa


  • 12-16 whole tomatillos, husks removed and rinsed
  • 4-5 garlic cloves
  • 1 medium white or yellow onion, skin removed and quartered
  • 2-3 jalapenos
  • 1 lime
  • 2-3 tsp salt


1) Turn on oven to 400 deg F

2) Place tomatillos, onion, garlic cloves and jalapenos in a lightly oiled pyrex baking dish

(mild: 2 jalapenos without the seeds, medium: 1 jalapeno with seeds and 1 jalapeno with

seeds removed, hot: 3 jalapenos with seeds)

3) Place dish in pre-heated 400 deg oven for 20-30 minutes (just until tomatillos start to


4) Remove from oven and let cool for ~10 minutes

5) Slide mixture into blender and add juice of 1 lime and salt

6) Blend on low until well mixed (~10-15 seconds, pulse beyond if mixture is not yet


7) Place in medium mixing bowl, cover, and refrigerate until cool

8) Add salt and pepper to taste


– submitted by Andrew Halmstad 

Amanda & Andrew

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