Mojito-Style Yellow Tomato Salsa Recipe

5 1 1
Mojito-Style Yellow Tomato Salsa Recipe
Mojito-Style Yellow Tomato Salsa Recipe photo by Taste of Home
Publisher Photo

Mojito-Style Yellow Tomato Salsa Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Grill: 10 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Grill: 10 min. + chilling

Ingredients

  • 2 pounds large yellow tomatoes, halved
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon chopped shallot
  • 3/4 teaspoon salt, divided
  • 3 medium limes
  • 2 teaspoons coarse sugar
  • 12 fresh mint leaves
  • 1/4 cup chopped Cubanelle or banana peppers

Directions

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 peel of each lime; set aside. Peel and discard white membranes; section limes. In a food processor, pulse lime sections, sugar, mint and remaining salt until finely chopped. Combine with tomatoes; add peppers and lime peel. Mix well.
Refrigerate at least 1 hour. Serve with chips or grilled meats. Yield: 4 cups.
Originally published as Mojito-Style Yellow Tomato Salsa in Taste of Home June/July 2017

Nutritional Facts

1/4 cup: 23 calories, 1g fat (0 saturated fat), 0 cholesterol, 161mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

  • 2 pounds large yellow tomatoes, halved
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon chopped shallot
  • 3/4 teaspoon salt, divided
  • 3 medium limes
  • 2 teaspoons coarse sugar
  • 12 fresh mint leaves
  • 1/4 cup chopped Cubanelle or banana peppers
  1. 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.
  2. Finely grate peel of each lime; set aside. Peel and discard white membranes; section limes. In a food processor, pulse lime sections, sugar, mint and remaining salt until finely chopped. Combine with tomatoes; add peppers and lime peel. Mix well.
  3. Refrigerate at least 1 hour. Serve with chips or grilled meats. Yield: 4 cups.
Originally published as Mojito-Style Yellow Tomato Salsa in Taste of Home June/July 2017

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curlylis85 User ID: 3166950 269229
Reviewed Jul. 9, 2017

"I couldn't find any yellow tomatoes but this was still excellent with red tomatoes. It's got a great lime kick to it and was so, so good on chicken quesadillas."

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