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.