That right there, that’s one of the biggest, sweetest victories to ever come out of our garden: yellow tomatoes.
Squirrels and birds love yellow tomatoes. Like swarm-the-plant-like-locusts-and-leave-nothing-but-bare-stems love yellow tomatoes. For the most part, they’ve ignored the rest of the garden but the potted heirloom tomatoes? Total buffet. The very second that a would-be yellow or black tomato gets bigger than a golf ball?
Gone.
They didn’t stand a chance.
In a last ditch effort to save them, we triple wrapped the pots with a bird block netting and have gotten a dozen yellow tomatoes in just the last two of weeks. Not a totally perfect solution – the first weekend we didn’t wrap them quite tightly enough and a squirrel actually crawled INSIDE. I have never wanted to be the owner of a pellet gun so badly in my life than I was at the moment I looked out the window and saw that little guy standing inside the barrier, holding and eating my tomato. But for the most part, it has worked pretty well.
We diced up a few of those sweet-victory yellow tomatoes along with some fresh cherries, red onion, and what was quite possibly the world’s second hottest jalapeno for a colorful, sweet & spicy, summery salsa to give some leftover-from-the-freezer pulled pork a makeover.
It made more salsa than 2 adults and a toddler with a bad attitude could eat on tacos so we used the leftovers on prosciutto-wrapped tilapia (talk about an easy meal – you just wrap & broil!). And then the leftover leftovers were eaten with chips.
Pulled Pork Tacos with Cherry Salsa
A colorful, sweet & spicy salsa made with fresh cherries and garden tomatoes give leftover-from-the-freezer pulled pork a summery makeover.
Ingredients
Instructions
- Toss the salsa ingredients in a medium bowl until well mixed.
- Salt & pepper to taste and then set aside.
- Assemble the tacos: pile reheated pulled pork on tortillas, topped with a generous scoop of salsa and crumbled queso fresco.
- Leftovers can be stored in the fridge a couple of days but it's ideal to eat it the day it's made before refrigeration (you know how tomatoes get in the fridge).
Notes
Yields: ~2 1/2 cups
Estimated time: 10 minutes