Recipe: Yellow Tomato Salsa (2) for Laura

Hope this is the one!

YELLOW TOMATO SALSA
Source: The Mansion on Turtle Creek in Dallas.

It's a different salsa recipe. It's good served with lobster or mahi-mahi.

1 lb yellow tomatoes
1 shallot, very finely chopped
1 garlic clove, very finely chopped
2 tablespoons cilantro, finely minced
1 tablespoon champagne or white wine vinegar
2 serrano chili peppers, seeded and finely chopped
2 tablespoons lime juice, fresh
salt
1 tablespoon maple syrup (use only if tomatoes aren't sweet enough)

8-10 servings
3 Cups

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.

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YELLOW TOMATO SALSA

Some like it hot, and if you make this salsa a day or two ahead of time, it will become hotter and more intense. But if you prefer a milder salsa, use fresh chiles sparingly and make the salsa the day you plan to serve it. Serve with blue and yellow tortilla chips.
Serves: 6

3 ears fresh corn, husked
4 yellow tomatoes, cut into 1/4-inch thick dice
1 tablespoon poblano chile pepper, or serano chile; finely chopped
1/4 cup chopped fresh parsley
2 tablespoons fresh chives, minced
Juice of 1 (about 1/4 cup) lime
1/4 cup tomato juice
2 teaspoons sugar
Salt and freshly ground pepper, to taste

Bring a large pot of lightly salted water to a boil over high heat and cook the corn for 3 minutes. Drain and rinse under cold running water to halt the cooking. When cool enough to handle, using a sharp knife, scrape the kernels off the cobs and transfer them to a bowl. Hold the ears upright in the bowl or on a plate and scrap downward. Let the milky corn liquid mingle with the kernels.

Add the tomatoes, chiles, parsley and chives and toss well. Add the lime juice, tomato juice and sugar, season with salt and pepper and toss well. Taste and adjust the seasonings. Cover and refrigerate for at least 1 hour and for no longer than 2 hours before serving.

Source: Barbara Scott-Goodman with Mary Goodbody