Yellow Tomato Salsa

Submitted by Julie in TX

"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."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 3 Cups
• Serves: 8-10

ingredients

• 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)

directions

1. Pulse the tomatoes in a food processor until well chopped. DO NOT PUREE.
2. 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.
3. 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.

Reviews

[stevedresser]

This might be the best fresh salsa I've ever had. Very balanced and tasty.

 

[Carianne]

Delicious and different! I doubled the recipe as I have yellow grape tomatoes coming out of my ears. The sweetness (I did add a little maple syrup) is really nice with the hot serranos. I'll make this one again - it was so fast!