Visconti Yellow Tomato Salsa Recipes

YELLOW TOMATO SALSA

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.

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.

YELLOW-TOMATO SALSA VERDE

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.

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.

THE BEST FRESH TOMATO SALSA

Steps:

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