Spicy Golden Salsa

Spicy Golden Salsa

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. I know that my garden is no farm but I get the meaning behind farm to fork quality. The taste of something that is homegrown is worth its weight in gold. While you’re whipping up a batch of this salsa, you might as well fry up your own corn tortilla chips, too!

10 ounces gold cherry tomatoes
5 dry árbol chiles (Japonés chiles work as well)
1 tablespoon distilled white vinegar
2 teaspoons salt, or to taste

Small pot for boiling ingredients
Jar or bowl with an airtight lid for salsa

In a small pot, cover tomatoes and chiles with water and boil until soft, about 5-10 minutes.

Transfer tomatoes and chiles to a 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.

Transfer to a bowl and serve immediately. Refrigerate in an airtight container.

Tomatillo or red cherry tomatoes also work well in this recipe.

Photography + Styling: Cacey McReavy

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