Yellow Tomato Salsa Recipes

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MOJITO-STYLE YELLOW TOMATO SALSA



Mojito-Style Yellow Tomato Salsa image

With grilled tomatoes, crunchy peppers and a sprinkle of mint, this fresh salsa is good on just about everything. Try it in fish tacos, on tortilla chips or by the spoonful! -Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 4 cups.

Number Of Ingredients 9

2 pounds large yellow tomatoes, halved
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon chopped shallot
3/4 teaspoon salt, divided
3 medium limes
2 teaspoons coarse sugar
12 fresh mint leaves
1/4 cup chopped Cubanelle or banana peppers

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.

Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

YELLOW PEAR TOMATO SALSA



Yellow Pear Tomato Salsa image

This salsa recipe is perfect for when you have an abundance of yellow pear tomatoes coming from the garden. Although it calls for yellow pear tomatoes, feel free to substitute any kind of tomato for the yellow pears. This salsa is mild, yet flavorful, and can be spiced up with the addition of more jalapeno peppers.

Provided by Hautemaman

Categories     Vegetable

Time 20m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 8

2 cups yellow pear tomatoes, chopped
1 large tomatoes, chopped
1/2 vidalia onion, diced
2 garlic cloves, pressed
1/2 cup fresh cilantro, chopped
2 jalapenos, seeds removed, chopped
2 tablespoons lime juice
salt and pepper

Steps:

  • Combine all ingredients.
  • Cover and refrigerate at least 1 hour.

Nutrition Facts : Calories 31.1, Fat 0.3, SaturatedFat 0.1, Sodium 20.1, Carbohydrate 6.9, Fiber 1.5, Sugar 2.2, Protein 1.5

YELLOW TOMATO SALSA



Yellow Tomato Salsa image

This recipe originally came from The Mansion on Turtle Creek in Dallas. It's a different salsa recipe. It's good served with lobster or mahi-mahi.

Provided by Julie in TX

Categories     Sauces

Time 20m

Yield 3 Cups, 8-10 serving(s)

Number Of Ingredients 9

1 lb yellow tomatoes
1 shallot, very finely chopped
1 garlic clove, very finely chopped
2 tablespoons cilantro, finely minced
1 tablespoon champagne or 1 tablespoon white wine vinegar
2 serrano chili peppers, seeded and finely chopped
2 tablespoons lime juice, fresh
salt
1 tablespoon maple syrup (use only if tomatoes aren't sweet enough)

Steps:

  • Pulse the tomatoes in a food processor until well chopped. DO NOT PUREE.
  • Transfer the tomatoes and their juices to a mixing bowl and stir in shallot, garlic, cilantro, vinegar, chilies, lime juice, and salt. Mix well. Taste. If needed, add maple syrup to balance the flavor and sweeten slightly.
  • Cover and refrigerate for at least 2 hours or until very cold. This may be refrigerated for up to 8 hours before serving. Seasonings may need to be adjusted to taste.

Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 14.2, Carbohydrate 4.4, Fiber 0.5, Sugar 1.7, Protein 0.7

YELLOW TOMATO SAUCE



Yellow Tomato Sauce image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

5 yellow beefsteak tomatoes, washed, core removed, a small "x" cut on the bottom of each
3/4 cup extra-virgin olive oil
10 cloves garlic, peeled and sliced thin
3 large shallots, peeled and sliced
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground white pepper
1 tablespoon dried oregano
1 teaspoon granulated sugar
1 pound dry pasta, such as penne or cavatappi
1/3 cup rice wine vinegar
1/2 cup water
25 to 30 basil leaves, washed and dried
Grated Parmesan, to taste

Steps:

  • Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes. The skin should show evidence of peeling away from the flesh of the tomatoes. Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop cooking.
  • In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and sugar. Stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent.
  • Meanwhile, remove the tomatoes from the ice bath, peel off and discard the skin from each. Place them on a flat surface, quarter them and scoop out the seeds and "jelly" from each piece. Gather all the seeds in a strainer and push through the liquid that naturally surrounds the seeds. Discard the seeds. Reserve the liquid and tomato flesh.
  • Add the tomato and liquid to the shallot mixture and stir in about 1 tablespoon of salt and 1 teaspoon ground pepper. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes. Add the water and simmer for 15 to 20 minutes. If there are still some hard pieces, add a little more water and cook for a few more minutes. Taste for seasoning.
  • In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so none of the pieces stick to the bottom as they cook. Cook the pasta until "al dente", chewy but not hard or raw tasting, 8 to 10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need it later.
  • Put the tomato sauce in the blender and puree until smooth. Slowly add the vinegar through the top of the blender as the sauce is blending. Next, pour the remaining olive oil through the top in a slow, steady stream. Blend in another cup of water then remove the sauce from the blender and taste for seasoning.
  • Pour most of the sauce into a large skillet and add the pasta. Toss to blend with a wooden spoon. If the sauce is too thick, add some of the pasta liquid to thin it out. Taste for seasoning. Add the basil leaves and sprinkle with cheese, if desired.

TOMATO SALSA



Tomato Salsa image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 15m

Yield 4 1/2 cups

Number Of Ingredients 8

1/4 cup minced green jalapeno chilies, seeds and veins removed
1 cup minced white onions
15 to 20 ripe red cherry tomatoes
1 large plum tomato
1 orange tomato (see note)
1 medium-size sweet green or yellow pepper, seeds and veins removed
4 to 6 drops Tabasco sauce, or to taste
Salt and freshly ground white pepper to taste

Steps:

  • Put chilies and onions in a bowl.
  • Using a very sharp knife, chop all the tomatoes into rough cubes 1/4 inch or less to a side. There should be about 3 cups altogether. Add the tomatoes, with their juice, to the bowl.
  • Chop the sweet pepper into rough cubes 1/4 inch or less to a side; add to the vegetable mixture and mix thoroughly. Taste, and add a few drops of Tabasco, salt and pepper, adjusting seasonings to taste (remember that the flavors will develop as the salsa sits awhile). Cover loosely with plastic wrap and set aside for at least half an hour. If setting aside or storing for longer periods, salsa may be refrigerated, but the flavors are best just slightly chillier than room temperature. Serve with corn or tortilla chips to dip.

Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 212 milligrams, Sugar 2 grams

YELLOW-TOMATO SALSA VERDE



Yellow-Tomato Salsa Verde image

This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 pound yellow or red tomatoes
1/2 medium white onion
1 jalapeno chile
1 garlic clove (skin on)
1 cup fresh cilantro leaves
1 teaspoon coarse salt
1/8 teaspoon ground pepper
2 teaspoons white vinegar

Steps:

  • Heat a large skillet over high. 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).
  • Peel garlic. (For less heat, halve and seed jalapeno.) Cut tomatoes, onion, and jalapeno into chunks and place in a blender. Add remaining ingredients and blend until smooth.

Nutrition Facts : Calories 10 g

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

GOLDEN TOMATO AND PEACH SALSA



Golden Tomato and Peach Salsa image

This golden sweet and mild salsa is a great solution for those heirloom yellow or orange tomatoes and combines well with peaches, which are being harvested at the same time. It is a favorite of the kids who are not always fond of typical salsas and shy from spicy foods. It also makes an excellent gift as a unique canned good.

Provided by Karen Barris Calabro

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time 14h5m

Yield 256

Number Of Ingredients 10

10 cups chopped yellow tomatoes, any discolored skins removed
1 large sweet onion, minced
1 cup white sugar
½ cup minced roasted chiles, seeds and skins removed
½ cup white wine vinegar
1 tablespoon canning salt
1 tablespoon ground cumin
3 teaspoons fresh fruit preserver
4 cups peeled, pitted, and chopped peaches
½ cup chopped fresh cilantro

Steps:

  • Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
  • While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
  • Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
  • Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 5.4 calories, Carbohydrate 1.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 28 mg, Sugar 1.1 g

ARUGULA, YELLOW TOMATO, AND NECTARINE SALSA



Arugula, Yellow Tomato, and Nectarine Salsa image

This is terrific on grilled baguette slices, sprinkled with feta or fresh goat cheese. Or try it as a topping for grilled fish or chicken.

Provided by The Bon Appétit Test Kitchen

Time 20m

Yield Makes five 1/2-cup servings

Number Of Ingredients 7

1 1/2 cups 1/3-inch cubes pitted white nectarines
1 1/4 cups chopped yellow or orange tomatoes (8 to 9 ounces)
1/2 cup coarsely chopped arugula
2 tablespoons chopped fresh chives
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 3- to 4-inch-long serrano chile, seeded, minced

Steps:

  • Mix all ingredients in medium bowl. Season to taste with salt and pepper.

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



Roasted Yellow Tomato Salsa With Cilantro Recipe - (2.9/5) image

Provided by darleneandjoel

Number Of Ingredients 8

2 pints of yellow cherry or heirloom tomatoes, halved
1 small red onion, diced
3 cloves garlic, chopped
3/4 cup corn kernels
2 teaspoons dried or fresh cilantro
Sea salt
Olive oil
White balsamic vinegar

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

TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS



Tomatillo and Yellow Tomato Salsa with Tortilla Chips image

Categories     Tomato     Appetizer     Fry     Fourth of July     Quick & Easy     Summer     Gourmet

Yield Makes 8 dozen chips and about 6 cups salsa

Number Of Ingredients 11

For chips
vegetable oil for frying tortillas
twelve 6-inch corn tortillas, each cut into 8 wedges
For salsa
2 tablespoons vegetable oil
6 tomatillos* (about 1/2 pound), husks discarded and the fruit rinsed under warm warm and chopped fine
4 vine-ripened large yellow tomatoes or yellow bell peppers (or a mix of both), chopped fine
1 large onion, chopped fine
1 to 2 jalapeño chilies, minced (wear rubber gloves)
1/4 cup chopped fresh coriander
*available at specialty produce markets and many supermarkets

Steps:

  • Make chips:
  • In a kettle heat 3/4-inch oil to 375°F on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers.
  • Make salsa:
  • In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.
  • Serve salsa with chips.

FOUR-TOMATO SALSA



Four-Tomato Salsa image

The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. -Connie Siese, Wayne, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 56 servings (14 cups).

Number Of Ingredients 17

7 plum tomatoes, chopped
7 medium red tomatoes, chopped
3 medium yellow tomatoes, chopped
3 medium orange tomatoes, chopped
1 teaspoon salt
2 tablespoons lime juice
2 tablespoons olive oil
1 medium white onion, chopped
1 medium red onion, chopped
2 green onions, chopped
1/2 cup each chopped green, sweet red, orange and yellow pepper
3 pepperoncini, chopped
1/3 cup mild pickled pepper rings, chopped
1/2 cup minced fresh parsley
2 tablespoons minced fresh cilantro
1 tablespoon dried chervil
Tortilla chips

Steps:

  • In a colander, combine the tomatoes and salt. Let drain for 10 minutes. , Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week.

Nutrition Facts : Calories 15 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

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From champagne-tastes.com


FIRE AND FRUIT YELLOW TOMATO SALSA - MEXICAN RECIPES
You can never have too many Mexican recipes, so give Fire and Fruit Yellow Tomato Salsan a try. This recipe serves 8. This hor d'oeuvre has 39 calories, 0g of protein, and 2g of fat per serving. If you have mango, brown sugar, green onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes ...
From fooddiez.com


YELLOW TOMATOES FOR SALSA?? - HOUZZ
They make a fine salsa, and look lovely. A mix of yellow an orange ones makes an especially gorgeous salsa. Though if you make Annie's salsa recipe or any recipe that calls for adding tomato sauce and/or paste, unless you add sauce or paste also made from yellow toms, the overall look of the jar will still be red because of the sauce, though ...
From houzz.com


YELLOW TOMATO GAZPACHO WITH AVOCADO SALSA - RECIPE - FINECOOKING
5 lb. Yellow Taxi tomatoes or other ripe yellow or red heirloom tomatoes, cored and cut into chunks; 3 cloves garlic; 1 English or regular cucumber (about 3/4 lb.), peeled, seeded if necessary, and cut into large pieces; 1 medium yellow bell pepper, seeded and cut into large pieces; 1 small red onion, cut into large pieces
From finecooking.com


7 YELLOW TOMATO SALSA RECIPE IDEAS - PINTEREST
May 20, 2020 - Explore Nancy Bailey's board "Yellow tomato salsa recipe" on Pinterest. See more ideas about yellow tomatoes, tomato recipes, tomato salsa recipe.
From pinterest.com


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