Yellow-Tomato Salsa Verde
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
- Yield: Makes 2 1/2 cups
Source: Everyday Food, July/August 2009
- 1 pound yellow or red tomatoes
- 1/2 medium white onion
- 1 jalapeno chile
- 1 garlic clove (skin on)
- 1 cup fresh cilantro leaves
- 1 teaspoon coarse salt
- 1/8 teaspoon ground pepper
- 2 teaspoons white vinegar
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.