Mojito-Style Yellow Tomato Salsa

1. 1

   Grill tomatoes, uncovered, on an oiled rack over high heat (or broil 3-4 in. from the heat) until skin is slightly charred, 3-4 minutes on each side. Cool to room temperature. Meanwhile, combine oil, garlic, shallot and 1/4 teaspoon salt. When tomatoes are cool enough to handle, finely chop; stir in garlic mixture until well combined.

2. 2

   Finely grate peel of each lime; set aside. Peel and discard white membranes; section limes. In a food processor, pulse lime sections, sugar, mint and remaining salt until finely chopped. Combine with tomatoes; add peppers and lime peel. Mix well.

3. 3

   Refrigerate at least 1 hour. Serve with chips or grilled meats.

* Per serving · 4 servings · Values may vary.

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