MOJITO-STYLE YELLOW TOMATO SALSA
With grilled tomatoes, crunchy peppers and a sprinkle of mint, this fresh salsa is good on just about everything. Try it in fish tacos, on tortilla chips or by the spoonful! -Patterson Watkins, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 4 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
YELLOW TOMATO SALSA
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.
Provided by Julie in TX
Categories Sauces
Time 20m
Yield 3 Cups, 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 14.2, Carbohydrate 4.4, Fiber 0.5, Sugar 1.7, Protein 0.7
YELLOW TOMATO SAUCE
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes. The skin should show evidence of peeling away from the flesh of the tomatoes. Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop cooking.
- In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and sugar. Stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent.
- Meanwhile, remove the tomatoes from the ice bath, peel off and discard the skin from each. Place them on a flat surface, quarter them and scoop out the seeds and "jelly" from each piece. Gather all the seeds in a strainer and push through the liquid that naturally surrounds the seeds. Discard the seeds. Reserve the liquid and tomato flesh.
- Add the tomato and liquid to the shallot mixture and stir in about 1 tablespoon of salt and 1 teaspoon ground pepper. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes. Add the water and simmer for 15 to 20 minutes. If there are still some hard pieces, add a little more water and cook for a few more minutes. Taste for seasoning.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so none of the pieces stick to the bottom as they cook. Cook the pasta until "al dente", chewy but not hard or raw tasting, 8 to 10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need it later.
- Put the tomato sauce in the blender and puree until smooth. Slowly add the vinegar through the top of the blender as the sauce is blending. Next, pour the remaining olive oil through the top in a slow, steady stream. Blend in another cup of water then remove the sauce from the blender and taste for seasoning.
- Pour most of the sauce into a large skillet and add the pasta. Toss to blend with a wooden spoon. If the sauce is too thick, add some of the pasta liquid to thin it out. Taste for seasoning. Add the basil leaves and sprinkle with cheese, if desired.
YELLOW-TOMATO SALSA VERDE
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 10 g
FOUR-TOMATO SALSA
The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. -Connie Siese, Wayne, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 56 servings (14 cups).
Number Of Ingredients 17
Steps:
- In a colander, combine the tomatoes and salt. Let drain for 10 minutes. , Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week.
Nutrition Facts : Calories 15 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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.
Provided by Lauriew
Categories Mexican
Time 20m
Yield 30 ounces, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 116.6, Fat 1.9, SaturatedFat 0.3, Sodium 454.8, Carbohydrate 23.6, Fiber 5.3, Sugar 0.9, Protein 7.2
THE BEST FRESH TOMATO SALSA
Great with your favorite chips. Gets better as the flavors meld.
Provided by Cheryl Dressler
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g
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