Salsa

The varieties of tomato include: brandywine, new girl, purple cherokee, persimmon, Santos, amana, purple, and green grape, among others I'm forgetting right now.
We made two gorgeous batches of salsa, mostly with our heirlooms. They give a nice color, and so much flavor. We mixed the peppers in each batch - so some Anaheims, Hungarian, Cayenne and predominantly Jalepeno.
We've also been canning the tomatoes as fast as they come on, some into jars and some into the freezer. Its pretty quick to peel and chop them as they ripen.

The recipes were each roughly:

13 cups chopped tomatoes (25 medium)

6 cups diced mixed peppers

4 medium onion (2 c)

2 heads garlic

1 cup diced cilantro

3 tsp salt

1 tsp cayenne

1/2 tablspn lime juice per cup tomato (6 tbl)

peel, chop and layer tomatoes in a colander with salt. let sit 3 hours to sweat off juice (which we canned). bring to a boil with other ingredients, boiling water bath 20 minutes (we also tried pressure canning one batch, 10 lbs for 20 minutes to match the beans). so far so good. this made 10 pints.