Heirloom Tomato Salsa

I totally forgot to write a blurb about this post ('til now). And this salsa is so good, I've just been otherwise occupied. So here goes... Heirloom tomatoes are kind of a hoighty toighty thing. The expensive elitists of the vegetable kingdom. But they're nothing more than they sound like. They're old. Heirloom plants (such as tomatoes) are ancient... "grown during earlier periods of human history" and not altered since. They haven't been genetically modified as is common with large scale agriculture. Industrialists grow a very narrow range of crop species. They breed the varieties that can best withstand extremes in climate, pesticides and transportation.

With the recent rejection of industrial agriculture and turn towards local/sustainable/organic farming, heirlooms have resurfaced. They don't look like your typical tomato, because they're not. In their truest sense, they are a "cultivar (biology term I still don't quite understand) that has been nurtured, selected, and handed down from one family member to another for many generations". Typically, heirlooms are too expensive for my taste, but on rare occasion (end of summer) the local farmer's supply begins overflowing and they become affordable. And that's when you make this recipe. (Definitions provided by Wikipedia)

I'd never splashed balsamic vinegar on my salsa. Now I will more often. It's spectacular. This recipe (thanks to the genius of Bobby Flay) is certainly special. If heirlooms aren't to be found, use traditional cherry tomatoes. It will still be amazing.

INGREDIENTS
1 lb. heirloom or cherry tomatoes, diced or quartered
1 jalapeno chile, finely diced (to taste)
1 clove garlic, chopped
1 Tbsp. balsamic vinegar
1 tsp. honey
1 Tbsp. extra virgin olive oil
1 tsp. dried Mexican oregano (or 1 Tbsp. fresh)
2 Tbsp. fresh cilantro, finely chopped
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine tomatoes, jalapeno, garlic, vinegar, honey, olive oil, oregano, and cilantro in a medium bowl and toss. Season with salt and pepper to taste. Refrigerate until ready to use. Best if sits at room temperature for 15 minutes before serving.

Makes about 2 1/2 cups.

(Adapted from Bobby Flay's Mesa Grill Cookbook)