Visconti Yellow Tomato Salsa

"This version of salsa was created using canned whole peeled yellow tomatoes. Yellow tomatoes are much less acidic than their red cousins."
 
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Ready In:
20mins
Ingredients:
8
Yields:
30 ounces
Serves:
4
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ingredients

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directions

  • Pour both cans of tomatoes in a colander. Gently push on the tomatoes making sure most of the juice is strained. Allow tomatoes to strain while you prepare the rest of the dish.
  • Chop the onion, garlic, cilantro and jalapeno.
  • Remove the tomatoes from the colander and rough chop or put in food processor and pulse a few times until chopped, no pureed.
  • Transfer the tomatoes and the rest of the ingredients into a bowl mix well.
  • Cover and refrigerate for at least 2 hour before serving. Seasonings may have to be adjusted before serving.

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