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Mojito-Style Yellow Tomato Salsa

TOTAL TIME: Prep: 20 min. Grill: 10 min. + chilling YIELD: 4 cups.
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

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

  • 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 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.
  • 3. Refrigerate at least 1 hour. Serve with chips or grilled meats.

Nutrition 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.

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