The salsa: Fire and Fruit Yellow Tomato Salsa
The combination of mango and tomato may seem surprising, but the pickling ingredients bring them together in an enticing way.
Add heat to taste
You can control the heat of a salsa by adjusting the heat of the chiles.
Slice off the top of each chile, being sure to cut through the ribs and seeds, where the heat-producing compound capsaicin is concentrated. Test the chile’s fire by touching the top to your tongue (each chile has a different heat level). Adjust the heat, if you want a milder salsa, by splitting the chile and scraping out some or all of the ribs and seeds. If your skin is sensitive, wear kitchen gloves or hold chiles with a fork ― and don’t touch your eyes.
Next: Classic Salsa Verde