Ingredients for Yellow Tomato Salsa
- Yellow Tomatoes
- 1/4 cup finely chopped shallot
- Garlic Clove
- 1/2 cup chopped fresh cilantro
- Champagne
- Serrano Chili Peppers
- Juice of 1 lime
- 1 teaspoon salt
- 1-2 teaspoons maple syrup (to taste)
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How to Make Yellow Tomato Salsa
- Roughly chop 2 pounds of yellow tomatoes.
- Pulse the chopped tomatoes in a food processor until finely chopped, but not pureed. (Aim for a chunky consistency)
- Transfer the tomatoes and their juices to a medium-sized mixing bowl.
- Add 1/4 cup finely chopped shallot, 2 cloves minced garlic, 1/2 cup chopped fresh cilantro, 2 tablespoons white wine vinegar, 1-2 finely minced jalapeños (adjust to your spice preference), the juice of 1 lime, and 1 teaspoon of salt.
- Stir all ingredients thoroughly until well combined.
- Taste the salsa and adjust seasonings as needed. Add a teaspoon of maple syrup at a time until you achieve the desired sweetness and balance of flavors.
- Cover the bowl and refrigerate for at least 2 hours, or preferably up to 8 hours, to allow the flavors to meld and the salsa to chill thoroughly.
- Serve cold and enjoy! This salsa is best served within 24 hours of preparation.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
0g
Carbs
1g
