Presented by Karen Grooms – winner of the PFM's 2008 Tomato Salsa Recipe Contest.

Makes 1 quart

Ingredients

• 5 lbs. mixed heirloom tomatoes
• 1 bunch scallions
• 2 lbs. Bermuda onion
• 5 cloves garlic
• 1 green jalapeno pepper
• 1 red jalapeno
• 1 Anaheim Chile
• 1 Pasilla Chile
• 1 bunch cilantro
• 5 sprigs fresh oregano
• 2 lemons
• 2 limes
• 5 dashes Worcestershire
• 5 dashes Tobasco
• 4 dashes Cholula hot sauce
• 3 dashes Chipotle Hot Sauce
• 1 Tbsp. Hungarian paprika
• 2 Tbsp. kosher salt
• 2 Tbsp cracked black pepper

Directions

Slice peppers in half lengthwise and remove and discard seeds. Next, finely dice peppers, tomatoes, onions, scallions, chiles, garlic and herbs. Do not use a food processor for dicing. Combine all of these ingredients in a large bowl.

Add the lemon and lime zest into bowl. Add the juice of the lemon and lime to the diced vegetables. Add speices, sauces and flavorings. Chill for 1 hour. Add extra salt and pepper to taste. If desired, also add additional garlic or hot sauce to taste.

Serving suggestion: Serve salsa on top of a spinach flour tortilla stuffed with scrambled eggs and accompanied by a dollop of sour cream and a sprig of cilantro. Yum!