Best 9 Yellow Tomato Salsa Recipes

YELLOW TOMATO SALSA

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.

YELLOW PEAR TOMATO SALSA

Steps:

• Combine all ingredients.
• Cover and refrigerate at least 1 hour.

MOJITO-STYLE YELLOW TOMATO SALSA

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.

BLACKENED CHICKEN PIZZA WITH YELLOW TOMATO SALSA

Steps:

• Preheat over to 450 degrees F (230 degrees C). In a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. Sprinkle liberally over chicken. Store any remaining mixture in airtight container for later use.
• Heat a large skillet over high heat. Pour oil into hot skillet, and cook chicken in oil for 2 to 3 minutes, or until fully cooked.
• Combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Spread over pizza crust, then arrange chicken over tomato mixture. Top with cheese.
• Bake in preheated oven for 10 to 15 minutes, or until cheese melts.

YELLOW-TOMATO SALSA VERDE

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.

YELLOW TOMATO SALSA VERDE

Steps:

• 1. Heat a large skillet over high heat. 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 )
• 2. Peel garlic ( for less heat halve and seed jalapeno) Cut tomatoes, 0nion, and jalapeno into chunks and place into a blender. Add remaining ingredients and blend until smooth
• 3. Serve with tortilla chips and jack cheese

TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS

Steps:

• Make chips:
• In a kettle heat 3/4-inch oil to 375°F on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers.
• Make salsa:
• In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.
• Serve salsa with chips.

YELLOW-TOMATO SALSA VERDE

Steps:

• 1.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). 2.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.

ROASTED YELLOW TOMATO SALSA WITH CILANTRO RECIPE - (2.9/5)

Steps:

• Toss to coat. Roast in a preheated oven until the tomatoes are soft and sweet, about 25 to 30 minutes. I stirred the mix halfway through roasting. Cool before storing. Store covered in the fridge. Just before serving allow the salsa to come to room temperature. Garnish with fresh chopped cilantro. Serve with Brown Rice Tortilla Chips, corn chips, or triangles of toasted gluten-free garlic bread. Calories: 265 Carbohydrates: 53.5 g Cholesterol: 0 mg Fat: 5 g Saturated Fat: 0.7 g Fiber: 15.5 g Sodium: 377 mg Protein: 11.7 g