Fire and Fruit Yellow Tomato Salsa

Name: Fire and Fruit Yellow Tomato Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon cracked coriander seeds; 2 teaspoons minced fresh ginger; 1 green onion, diagonally sliced; 1 teaspoons kosher salt; 1 Tbsp packed light brown sugar; 177 milliliters chopped mango; 1 Tbsp olive oil; 2 Tbsps finely chopped red onion; 1 mediums serrano chile, very thinly sliced (see; 227 grams firm-ripe yellow tomatoes, cut in wedges; 2 Tbsps unseasoned rice vinegar

You can never have too many Mexican recipes, so give Fire and Fruit Yellow Tomato Salsan a try. This recipe serves 8. This hor d'oeuvre has 39 calories, 0g of protein, and 2g of fat per serving. If you have mango, brown sugar, green onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

In a medium bowl, combine tomatoes, chile, mango, red onion, and ginger.

Ingredients you will need

Red Onion

Tomato

Ginger

Chili Pepper

Mango

Equipment you will use

Bowl

Warm oil in a small saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add coriander and cook, stirring, until medium brown, about 1 minute.

Ingredients you will need

Coriander

Remove from heat and carefully stir in brown sugar, vinegar, and salt.

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Brown Sugar

Vinegar

Salt

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.

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Green Onions

Tomato

*Crack seeds using a mortar and pestle, or seal them in a plastic bag and whack with a rolling pin.

Ingredients you will need

Seeds

Equipment you will use

Mortar And Pestle

Ziploc Bags

Rolling Pin

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.

Ingredients you will need

Chili Pepper

Salsa

Seeds

Ribs

Equipment

Ingredients

Servings:

1teaspoon

cracked coriander seeds 2teaspoons

minced fresh ginger 1

green onion, diagonally sliced 1teaspoons

kosher salt 1Tbsp

packed light brown sugar 177milliliters

chopped mango 1Tbsp

olive oil 2Tbsps

finely chopped red onion 1mediums

serrano chile, very thinly sliced (see 227grams

firm-ripe yellow tomatoes, cut in wedges 2Tbsps

unseasoned rice vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.