Wednesday, September 9, 2020

Salsa Amarillo

Before I head out to the farm tomorrow for more tomatoes, I needed to finish what I had in the house. That included what was left of the big-as-your-head tomato I used for last night's tomato tart, and also 2 large golden heirloom tomatoes. I thought maybe I could make a salsa that preserved that yellow color. So I roasted the tomatoes with half a large onion and six yellow Hungarian hot wax peppers. I also roasted a jalapeƱo but I ended up not adding it as I didn't want to affect the color of the salsa and, after tasting it with just the wax peppers, it was hot enough. 

The proportions were: 1 quart tomatoes, 1 cup onion, 6 wax peppers (about a cup? maybe?), 1 T. salt, 4 tsp. sugar, just under 2 T. vinegar. 

The salsa is a beautiful golden color, and tastes amazing, so I consider that a success!

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