Spicy Golden Salsa

This Spicy Golden Salsa combines the sweetness of yellow cherry tomatoes with the spiciness of arbol chile peppers for a delicious salsa. It’s a play on my

Most of us have heard of golden milk, but have you heard of golden salsa? I’m always experimenting with new salsas. Oftentimes, my best ideas come when I have guests coming over, or when I have an abundance of a particular vegetable or fruit . . . or when something is on the verge of going bad. This particular salsa was inspired by my harvest of gold cherry tomatoes. Hope you like it as much as I do!

Over the summer a harvest of gold cherry tomatoes radiated their bright warmth through my garden. While Amado made his snack-time skewers with mozzarella, mini tomatoes, and basil, I experimented with my golden treasure trove of tomatoes and produced a salsa that’s to die for.

It is a play on my Tangy Tomatillo Salsa, but has a sweet twist and I absolutely love its vibrant yellow hue. There is a simple sense of satisfaction I get from transforming something I’ve grown into something that is so pleasing to the palate. While you’re whipping up a batch of this salsa, you might as well fry up your own corn tortilla chips, too!

WHY I LOVE THIS RECIPE

Easy to make: with minimal prep and a few ingredients, you can make a delicious salsa in about 10 minutes.

Long shelf life: the vinegar in this salsa helps preserve and give it a long shelf life. Mine can last over four weeks in the fridge! 

Unique flavor: the tanginess in this salsa makes it perfect to top tacos and every style of egg.

INGREDIENTS

• Golden cherry tomatoes: add sweetness, texture, and balance to this salsa recipe.
• Dry árbol chiles: also known as “arbol peppers,” this slender red chile is widely used in Mexican and Southwestern cuisine. It is known for its fiery heat and slightly nutty flavor.  
• White distilled vinegar: adds a tangy acidic flavor and enhances the flavors of the other ingredients. It also helps preserve the salsa.
• Salt: Enhances and balances the flavors, bringing out the natural taste of the ingredients. My salt of choice when cooking is always Diamond Crystal Kosher Salt, which is less salty than other kosher or sea salts, so be sure to adjust as you cook if using a different salt.

TOOLS, SUPPLIES, AND EQUIPMENT

• Comal or skillet
• Small pot
• Blender
• Bowl or jar with a lid 
• Salsa spoons

HOW TO MAKE THIS RECIPE

Step 1

Boil ingredients: In a small pot, cover tomatoes with water and boil until soft.

Step 2

Toast chiles: In a separate comal or pan, slightly toast chiles for about 3 minutes or until they release their aromas. Move frequently to avoid burning. Remove from heat.

Step 3

Blend: Transfer tomatillos and chiles to blender and blend on medium setting for 60 seconds with salt and vinegar. Add water from boiled tomatillos until salsa reaches desired consistency, if necessary.

HOW TO STORE

Store in an airtight container or jar in the refrigerator for up to one month.

WHAT PAIRS WELL WITH SPICY GOLDEN SALSA?

• Kale and Mushroom Egg Bites
• Easy Breakfast Tostadas
• Lola’s Breakfast Molletes with Potatoes and Chorizo
• Burritos de Chorizo con Huevos (Mexican Chorizo and Egg Burritos)
• Tasty Turkey Picadillo Tostadas
• Homemade Corn Tortilla Chips

LOOKING FOR MORE INSPIRATION?

• Tangy Tomatillo Salsa with Chile de Árbol
• Salsa Bandera (Pico de Gallo)
• Guacasalsa (Guacamole Salsa)
• Mango Salsa | Salsa de Mango
• Salsa de Cacahuate
• Smokey Chipotle Salsa

Photography + Styling: Cacey McReavy

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