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Heirloom tomato Salsa


Use this along with my taco pie topped with chipotle "sour cream"

Rate this recipe 2.9/5 (18 Votes)


  • 1 package multi color heirloom tomatoes
  • 4 green onions
  • 1/4 white onion
  • cilantro
  • lime juice
  • salt


Level of difficulty Average
Preparation time 10mins
Cost Average budget


Step 1

Chop and mix!

I usually allow this salsa to set in the fridge at least 30 minutes for the flavors to meld.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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