Yellow Tomato Salsa

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By: The Homemakers Test Kitchen

Try this attractive, mild-flavoured salsa over grilled chicken or fish. Of course, it's also good with chips.

Ingredients

1 sweet yellow pepper

1 lb (500 g) yellow tomatoes (about 5), peeled and seeded

2 cloves garlic, minced

1/4 cup (60 mL) loosely packed fresh basil or coriander

1 tsp (5 mL) grated lemon rind

2 tbsp (30 mL) lemon juice

Extra-virgin olive oil, salt and hot pepper sauce

Preparation

Grill or broil pepper until skin is charred; peel, seed and coarsely chop. In food processor, combine tomatoes, sweet pepper, garlic, basil, lemon rind and juice, 3 tbsp (45 mL) oil, 3/4 tsp (4 mL) salt and 1/4 tsp (1 mL) hot pepper sauce; pulse until chunky.

Makes about 2 cups (500 mL).

More Information

Tip: To peel and seed tomatoes: Plunge tomatoes into boiling water; boil until skins are loosened, about 15 seconds. Drain; chill in cold water and drain again. Peel, core and halve tomatoes. Using small spoon or fingers, squeeze or scoop out seeds.

Serving(s): 17

Nutritional Information
Per 2 tbsp (30 mL): about
Calories	29
Fat (total)	3 g
Carbohydrate	2 g
Sodium	114 mg
Calcium	1 % RDI
Iron	1 % RDI
Vitamin C	23 % RDI
Folate	4 % RDI

Also in this menu:

Best Beef Burger and scrumptious salsa toppings

Source

Homemakers Magazine: Summer 2005

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