TWO TOMATO SALSA

(MAKES 3 CUPS)

MIX TOGETHER:

1 cup red tomatoes, seeded and diced

1 cup yellow tomatoes, seeded and diced

3/4 cup white onion, diced and rinsed

3 T. fresh cilantro, chopped
2 T. fresh lime juice
1 T. light olive oil
2 t. jalapeno, seeded and minced 2 t. fresh garlic, minced

1/2 t. sugar
1/2 t. salt
1/8 t. cayenne pepper

ROASTED TOMATO SALSA WITH JALAPENO AND CILANTRO

YIELDMakes 2 1/2 cups

INGREDIENTS

1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced 1/4 inch thick
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro
1 generous teaspoon salt
1/2 teaspoons cider vinegar

PREPARATION

• Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet.
• Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side (the tomato skins will split and curl
• flip over the tomatoes and chiles and roast the other side for another 6 minutes or so.
•  Set aside to cool.
• Reduce heat to 425 degrees.
• Separate the onions into rings combine with the garlic.
• Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned about 15 minutes total. Cool 
• Rough chop the tomatoes, onions, garlic & peppers & pour into a bowl adding the juices. If necessary,  stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
• Taste and season with salt and vinegar

HABAÑERO SALSA WITH YELLOW TOMATOES & PAPAYA

• 1 medium yellow tomato, coarsely chopped
• 2 habañero peppers, coarsely chopped
• 2 T. fresh cilantro, coarsely chopped
• 1 small papaya, coarsely chopped
• 2 T. each fresh lime & orange juice
• 1 T. rice wine vinegar
• 2 T. water
• pinch of sugar (optional)
• Salt to taste

Combine all ingredients, cover and refrigerate at least 2 hours. Serve!