I got these beautiful brandy wine tomatoes from Tolmachoff Farms in Glendale. They are the FORKING BEST tasting tomatoes I ever tried but they always are so ripe you forking have to use them that day or the next. I was out of fresh basil but had fresh cilantro so I forking made salsa.

Ingredients makes about 7 cups so that might be 14 servings plus

2 lbs 10 oz. Tomatoes (cut out cores and chop up tomatoes)

5 oz. Scallions chopped up

1 Red Bell Pepper core and seeds removed and chopped up (or a green if you have a green bell)

4 Jalapeños stems removed and chopped fine (you might need more or less depending on how hot the peppers are, size and your tolerance for heat)

6 Garlic cloves minced

2 teaspoons cumin

2 teaspoons black pepper

1 Tablespoon + 1 teaspoon kosher salt

1 Tablespoon sugar

1/4 cup apple cider vinegar

1/4 cup fresh squeezed lime juice

1 cup chopped fresh cilantro

Combine ingredients and blend about halfway so it’s still chunky but is also smooth.

Fresh heirloom brandy-wine tomato salsa.

It’s Forking Good and that’s The Forking Truth!