Miette’s Green and Yellow Tomato Salsa
By Miette Bretschneider
1 lb green zebra and yellow tomatoes (4-5 cups)
1 garlic clove
2-4 tablespoons cilantro/parsley
1-2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon lime or lemon juice
2 chili peppers
1 chopped onion
1 can corn, drained
Salt and pepper to taste
Blend cilantro/parsley, garlic, peppers, onion, vinegar, olive oil, and lemon juice in a food processor or blender, or simply chop very fine.
Add tomatoes and corn and blend for another 10 seconds, or until fine.
Pour into a container and keep refrigerated.