Yellow Tomato Salsa Recipes

MOJITO-STYLE YELLOW TOMATO SALSA

Steps:

• Grill tomatoes, uncovered, on an oiled rack over high heat or broil 3-4 in. from the heat until skin is slightly charred, 3-4 minutes on each side. Cool to room temperature. Meanwhile, combine oil, garlic, shallot and 1/4 teaspoon salt. When tomatoes are cool enough to handle, finely chop; stir in garlic mixture until well combined., Finely grate zest of each lime; set aside. Peel limes and discard white membranes; section limes. In a food processor, pulse lime sections, sugar, mint and remaining 1/2 teaspoon salt until finely chopped. Combine with tomatoes; add peppers and lime zest. Mix well., Refrigerate at least 1 hour. Serve with chips or grilled meats.

YELLOW TOMATO SALSA VERDE

Steps:

• 1. Heat a large skillet over high heat. Add tomatoes, onion, jalapeno, and garlic cook turning occasionally until vegetables are charred on all sides 20 to 30 minutes ( garlic will be done after 10 minutes )
• 2. Peel garlic ( for less heat halve and seed jalapeno) Cut tomatoes, 0nion, and jalapeno into chunks and place into a blender. Add remaining ingredients and blend until smooth
• 3. Serve with tortilla chips and jack cheese

TROPICAL YELLOW TOMATO SALSA

Steps:

• Combine all ingredients in a bowl and toss well.
• Let stand at room temperature for 2 hours.

VISCONTI YELLOW TOMATO SALSA

Steps:

• Pour both cans of tomatoes in a colander. Gently push on the tomatoes making sure most of the juice is strained. Allow tomatoes to strain while you prepare the rest of the dish.
• Chop the onion, garlic, cilantro and jalapeno.
• Remove the tomatoes from the colander and rough chop or put in food processor and pulse a few times until chopped, no pureed.
• Transfer the tomatoes and the rest of the ingredients into a bowl mix well.
• Cover and refrigerate for at least 2 hour before serving. Seasonings may have to be adjusted before serving.

ROASTED YELLOW TOMATO SALSA WITH CILANTRO RECIPE - (2.9/5)

Steps:

• Toss to coat. Roast in a preheated oven until the tomatoes are soft and sweet, about 25 to 30 minutes. I stirred the mix halfway through roasting. Cool before storing. Store covered in the fridge. Just before serving allow the salsa to come to room temperature. Garnish with fresh chopped cilantro. Serve with Brown Rice Tortilla Chips, corn chips, or triangles of toasted gluten-free garlic bread. Calories: 265 Carbohydrates: 53.5 g Cholesterol: 0 mg Fat: 5 g Saturated Fat: 0.7 g Fiber: 15.5 g Sodium: 377 mg Protein: 11.7 g