I'm kind of a salsa-making novice, so I'm looking for advice. Will Early Girl and Beefmaster work in a good salsa, or should I wait for more paste-type tomatoes like Romas?

Sure, I know there are a million recipes out there on the internet. I'd like to know what you do. :)

IMHO, Salsa Lisa (medium), made in St. Paul, is fantastic. If I could replicate that salsa, I'd be overjoyed. I doubt Lisa wants to share, though. LOL

I winged it a couple of nights ago after some internet research. My son and nephew declared my salsa delish.

I used about 14 pretty good sized tomatoes. Blanched, skinned and seeded them, then chopped into a pretty small dice. Drained the leftovers over a colander for the juice and added it to the mix. Added finely diced sweet onion, 1/4 cup olive oil, chopped cilantro, oregano and a splash of vinegar, lime juice, and a teensy tiny bit of sugar. Three finely diced fresh jalapenos were the cap, and a few minced garlic cloves.

Voila! It was great! Please tell me about the black bean salsa. I'm a foodie. Can you tell?

I'll be asking for eggplant recipes if the darned bugs don't stop consuming the tiny fruits. Bugmania abounds in my environs, especially the hungry hoppers.

This recipe I found at Allrecipes.com. It calls for a can of diced tomatoes which I sub for fresh chopped up tomatoes. It's forgiving so add as many as you want. Ditto on the jalapenos.

Spicy Bean Salsa
Makes 4 cups

1 (15 oz) can black-eyed peas
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 oz) can diced jalapeno peppers
1(14.5 oz) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

Directions
In a medium bowl, combine black-eyed peans, black beans, corn, onion, green pepper, jalapeno, and tomatoes. Season with salad dressing and garlic salt; mix well. Cover and refrigerate overnight to blend flavors.

P.S. I'm a foodie too!!!
Kristy :)