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 AND RED TOMATO PICO DE GALLO RECIPE

Steps:

• Stir tomatoes, onion, cilantro, jalapeno, lime and salt together in a medium bowl. Serve immediately or chill.

BLACKENED CHICKEN PIZZA WITH YELLOW TOMATO SALSA

Steps:

• Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.
• Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.
• Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.
• Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.

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.

TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS

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.

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.