I had this yellow heirloom tomato staring me in the face every time I walked in the kitchen the last few days.  (Although I have to say it looks like a pumpkin in this photo.)

Finally this morning inspiration hit.  Why not do a yellow tomato salsa?  So that is what I did and it was so pretty and colorful that I want to share it. 

Heirloom Salsa

All of the ingredients I used were organically grown.

1  medium large heirloom yellow tomato (8 ounces)

3  tablespoons finely chopped onion

1  small avocado, chopped

1-2  tablespoons chopped cilantro

1  (or more) serrano chili depending on the heat you want, finely chopped (w/ the seeds for even more heat) 

OR 1 (or more)  red bird’s eye chili (available from Asian markets)

juice from about 1/2 a lime or to taste

sea salt to taste, a pinch at a time

Optional: 1 small red tomato, chopped (seeds removed)

Cut the yellow tomato in half crosswise and remove the seed pockets if the tomato is extra juicy.  Dice the tomato.  Gently combine the tomato in a medium sized bowl with the onion, avocado, cilantro, chili and optional red tomato.

Add a few squeezes of lime juice over the mixture.  The lime should brighten but not overwhelm the ingredients.   Add salt and toss.  Taste for seasoning.  Add more (or less) of any of the ingredients as you like.  This is a very flexible recipe.

Serve with blue corn tortilla chips or fresh corn tortillas.

So...what I also did:

I made this same salsa and added the cooked kernels from 1 ear of corn and a 15 ounce can of rinsed organic black beans.  I also added a little more salt, lime juice and cilantro.  This combination makes a more substantial salsa or it can be a light salad atop your favorite lettuce or grain.