The salsa is meant for two uses in our Cuban cocktail party: to top off the lettuce cups of picadillo, and as a dip for the fried tortillas. The recipe is best prepared in advance; make it the morning of the party, refrigerate for the day, and take it out 1 or 2 hours before ­serving.

Ingredients

• 5 large red heirloom ­tomatoes, chopped
• 5 large yellow heirloom ­tomatoes, chopped
• 1 medium red ­onion, chopped
• 1 4-ounce jar pimiento peppers, cut into small cubes
• 1 fresh jalapeño pepper, cored, seeded, and ­minced
• Salt and freshly ground black pepper, to ­taste
• 1/3 cup olive ­oil
• Splash of sherry ­vinegar

Instructions

Mix all ingredients in a glass or other nonreactive bowl and serve at room ­temperature.

Other Salsa Recipes

Spicy Shrimp Salsa
Tangy Tomatillo Salsa

Menu

Cuba Libre

Tips

Heirloom Vegetables
Salsa