Roasted & Raw Summer Salsa with Farm Fresh Ingredients

There’s a lot of time to think when watering an acre of organic heirloom vegetables. I took a few turns with the hose while the farmer was busy with bees and helping other green thumbs and good hearts. I tried to embrace the effects of the sunshine, forming some sort of mental reserve for the gray winter months ahead, but mostly, my mind just wandered wildly… until I reached the tomatoes. The tomatoes transfixed me.

Roasted & Raw Heirloom Tomato Salsa // www. WithTheGrains.com

If the color green had a smell, it would be the smell of water hitting tomatoes on the vine. As the water arched from the hose and rainbows formed in the mist, that aroma conjured a nostalgic mix of the purest, happiest moments of summers past. BLT’s eaten on the porch swing, my parents in the garden and dinners featuring simple plates of tomato slices were all alive in that scent. That moment was the tip of the tomato iceberg. They were still growing, still sweetening, still changing colors, but shortly thereafter, the tomatoes poured into our kitchen!

Roasted & Raw Heirloom Tomato Salsa // www. WithTheGrains.com

In the height of tomato season, I feel wrong bringing heat to a tomato (or rather, the juicy, sweet, fresh tomatoes never make it to heat, since I eat them like candy). Those reservations, however, change abruptly when staring at wooden crate after wooden crate of tomatoes- 75 lbs of tomatoes to be exact!

Roasted & Raw Heirloom Tomato Salsa // www. WithTheGrains.com

This salsa is a perfect marriage of raw and roasted, where nutrients and flavors mix in each symbiotic scoop of the tortilla chip. The skillet of farm-fresh vegetables intensifies in flavor after roasting, then adds thick, flavorful chunks to a raw tomato puree. If only the American political system could find the unity this salsa achieves!

Roasted & Raw Heirloom Tomato Salsa // www. WithTheGrains.com

Like my mind while watering, this recipe is fluid, and it’s easily changed based on the seasonal offerings. If your garden or farmer’s market is brimming with scallions and red peppers, throw those in the skillet. Peppers are the next flavorful flood, with the Urban Farmer’s rainbow growing richer by the day, so perhaps your version will feature even more chunks of blistered peppers.

Roasted & Raw Heirloom Tomato Salsa // www. WithTheGrains.com

Roasted & Raw Heirloom Tomato Salsa // www. WithTheGrains.com

Roasted & Raw Heirloom Tomato Salsa // www. WithTheGrains.com

Roasted & Raw Heirloom Tomato Salsa // www. WithTheGrains.com

Much like trying to soak up a reserve of sunshine, I thought this salsa might bring us bites of summer when the skies turn gray and cold, but both acts of preservation are proving to be impossible. The combination of corn chips and salsa creates a disappearing act like no other, but perhaps the vines will bestow enough bounty for a second batch.

Single-Grain

¡Buen Provecho!
-Quelcy

Roasted & Raw Garden Fresh Summer Salsa

About this Recipe: Use the images above as a guide for quantities, but feel free to make substitutions for the roasted ingredient choices. Use whatever summer vegetables are in season and abundant. Try green onions instead of yellow, or different hot peppers instead of jalapeño. 

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