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
KITCHEN TOOLS, SUPPLIES, & EQUIPMENT
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.
JUST A TIP
Tomatillo or red cherry tomatoes also work well in this recipe.
Photography + Styling: Cacey McReavy