Visconti Yellow Tomato Salsa

This version of salsa was created using canned whole peeled yellow tomatoes. Yellow tomatoes are much less acidic than their red cousins.

• Ready In: 20 mins
• Serves: 4
• Yields: 30 ounces

Ingredients

• 2 (14 ounce) cans  visconti yellow tomatoes
• 1  small red onion, finely chopped
• 1  garlic clove, minced
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons fresh lime juice
• 1⁄4 teaspoon cumin
• 1  jalapeno pepper, seeded and finely chopped (optional)
• 1⁄2 teaspoon salt

Directions

1. 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.
2. Chop the onion, garlic, cilantro and jalapeno.
3. Remove the tomatoes from the colander and rough chop or put in food processor and pulse a few times until chopped, no pureed.
4. Transfer the tomatoes and the rest of the ingredients into a bowl mix well.
5. Cover and refrigerate for at least 2 hour before serving. Seasonings may have to be adjusted before serving.