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Salsa Amarilla using yellow tomatoes
- Thread starter marsha-tbay
- Start date
marsha-tbay
Well-known member
melissa-dallas
Well-known member
Wow, that's pretty.
melissa-dallas
Well-known member
Anne Lindsay Greer Three Tomato Salsa
2 tb Extra virgin olive oil
1/2 sm Red onion peeled and diced
2 tb White wine
8 Tomatillos husked cored and cut in 1/4 inch dice
4 Tomatos seeded and cut in 1/4 inch dice
1 pt Yellow cherry tomatoes seeded and cut in 1/4 inch dice
Salt to taste
Coarsely ground white
Pepper
6 Sprigs minced fresh basil
Heat oil in medium skillet over medium high heat. Add
the onion and cook 1-2 minutes. Add the wine and
tomatillos; stir to combine. Remove from heat. Add the
red and yellow tomatos to the skillet while the
mixture is still warm but do not heat or cook. Season
to taste with salt and pepper and stir in the basil.
Let the relish stand 15- 20 minutes so the flavors
meld or refrigerate up to two hours before using.
2 tb Extra virgin olive oil
1/2 sm Red onion peeled and diced
2 tb White wine
8 Tomatillos husked cored and cut in 1/4 inch dice
4 Tomatos seeded and cut in 1/4 inch dice
1 pt Yellow cherry tomatoes seeded and cut in 1/4 inch dice
Salt to taste
Coarsely ground white
Pepper
6 Sprigs minced fresh basil
Heat oil in medium skillet over medium high heat. Add
the onion and cook 1-2 minutes. Add the wine and
tomatillos; stir to combine. Remove from heat. Add the
red and yellow tomatos to the skillet while the
mixture is still warm but do not heat or cook. Season
to taste with salt and pepper and stir in the basil.
Let the relish stand 15- 20 minutes so the flavors
meld or refrigerate up to two hours before using.