Fire and Fruit Yellow Tomato Salsa
Photo: Iain Bagwell
Time: 40 minutes. The combination of mango and tomato may seem surprising, but the pickling ingredients bring them together in an enticing way.
How to Make It
Step 1
1
In a medium bowl, combine tomatoes, chile, mango, red onion, and ginger.
Step 2
2
Warm oil in a small saucepan over medium-high heat. Add coriander and cook, stirring, until medium brown, about 1 minute. Remove from heat and carefully stir in brown sugar, vinegar, and salt.
Step 3
3
Pour warm spice mixture over tomato mixture and let stand 30 to 60 minutes for flavors to develop. Just before serving, stir in green onion.
Step 4
4
*Crack seeds using a mortar and pestle, or seal them in a plastic bag and whack with a rolling pin.
Step 5
5
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.
Step 6
6
Note: Nutritional analysis is per 1/4-cup serving.
Ingredients
1/2 pound firm-ripe yellow tomatoes, cut in wedges
1/2 medium serrano chile, very thinly sliced (see
3/4 cup chopped mango
2 tablespoons finely chopped red onion
1 1/2 teaspoons minced fresh ginger
1 tablespoon olive oil
1 teaspoon cracked coriander seeds*
1 tablespoon packed light brown sugar
2 tablespoons unseasoned rice vinegar
1/2 teaspoon kosher salt
1 green onion, diagonally sliced
Directions
Step 1
1
In a medium bowl, combine tomatoes, chile, mango, red onion, and ginger.
Step 2
2
Warm oil in a small saucepan over medium-high heat. Add coriander and cook, stirring, until medium brown, about 1 minute. Remove from heat and carefully stir in brown sugar, vinegar, and salt.
Step 3
3
Pour warm spice mixture over tomato mixture and let stand 30 to 60 minutes for flavors to develop. Just before serving, stir in green onion.
Step 4
4
*Crack seeds using a mortar and pestle, or seal them in a plastic bag and whack with a rolling pin.
Step 5
5
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.
Step 6
6
Note: Nutritional analysis is per 1/4-cup serving.
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