Heirloom Tomato Salsa

• 3 large heirloom tomatoes (different colors prefferably)
• 2 limes, juice and zest
• 1/2 small red onion
• 1 tsp soft brown sugar
• 1 tsp coarse sea salt
• 1 tsp fresh cracked pepper
• 1/4 cup white wine vinegar
• 1 large handful fresh cilantro
• 2 large cloves garlic
• 1/3 small can ofchopped jalepenos

1. First I crushed the garlic and placed it in a small mixing bowl. Next I zested and juiced the limes and combined with the garlic.
2. Then I chopped the tomatoes and added them, juice and all, to the mixture.
3. I then roughly chopped the cilantro and mixed it in as well. I topped off the mixture with the vinegar, sugar and spices. I roughly chopped the onions and added them. I roughly chopped the jalepenos and added them and some of their juices from the can.
4. Don't be alarmed by the volume of liquid. Next I grabbed my hand blender and pulsed it on and off to puree bits of the mixture while leaving some parts more chunky.
5. I let the mixture to sit for a few minutes. Then I grabbed a fine mesh sieve and another small mixing bowl and strained out the excess liquid, reserving it. I added the strained mulch back to the original bowl, adding a bit of the liquid I reserved to thin it to my desired consistency (your call based on how you like your salsa). I then covered it and refrigerated it.
6. At this stage the salsa is very fresh and tangy, but wait a few days and all the flavors will intensify. Enjoy!

heirloom tomatoes, red onion, brown sugar, salt, pepper, white wine vinegar, handful fresh cilantro, garlic, jalepenos

Taken from food52.com/recipes/13316-heirloom-tomato-salsa (may not work)