Monday, September 30, 2013

Fresh Pineapple Tomato and Corn Salsa

My fiance grew some "pineapple" tomatoes this year. I hadn't ever heard of a pineapple tomato, but they are quite possibly one of the prettiest tomatoes I've seen! They are yellow with swirls of red amidst the flesh of the tomato. They are a very mild, fruity tasting tomato and bonus! they don't have a lot of seeds.
We just picked a lot! of ripe tomatoes so I was on the hunt for some recipes using fresh tomatoes! I found this recipe for Fresh Tomato Corn Salsa in the instruction booklet that came with my new food processor. I just subbed pineapple tomatoes. The result was pretty spectacular as I have been eating baked tortilla chips with this salsa all weekend. I keep telling myself I'm carb loading for my first marathon next weekend! ;)


  • 1 large onion, peeled, and cut into 1-inch pieces (about 2 cups of onion)
  • 1-2 large handfuls of cilantro
  • 2 medium jalapenos, seeded and sliced (or 2-3 Tbsp of jarred jalapenos)
  • 5-6 medium pineapple tomatoes, cut into 1-inch pieces
  • 1 Tbsp of lime juice
  • 1 1/3 cup of fresh, frozen, or canned corn
  • 3/4 tsp of sea salt
  • 3/4 tsp of garlic salt (or use more sea salt if you don't like garlic)


  • Place onion, cilantro, and jalapeno into food processor and process until chopped (about 5 seconds).
  • Scrape sides of processor then add tomatoes and lime juice. Pulse food processor until tomatoes are chopped (about 10-15 times).
  • Add corn and salt to food processor and pulse 1-3 times just to combine.
  • Salsa is best after sitting for an hour or so. This allows the flavors to meld.
  • Serve with chips and enjoy!
  • Yields: 4 cups of salsa