Note-I like to remove some of the seeds and juice from the tomato wedges with my fingers before adding them to the food processor. Some people claim that the seeds and juice contain the most flavor and like to keep them in the salsa. It is up to you, but you will have a more watery texture if you leave the seeds and juices in.
Salsa Amarillo made with Yellow Tomatoes
By Chelsie Kenyon, About.com Guide
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Using a sharp paring knife, cut the stem portion out of the tomatoes. Then chop each one into quarters.
Previous
- Salsa Amarillo
- Prepare the Onion
- Prepare the Garlic
- Prepare the Green Chile
- Chopping the Onions, Garlic and Chile
- Prepare the Tomatoes
- Finishing the Salsa
- Salsa Amarillo
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