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Tex Mex Sauces
Salsa

James's Yellow Tomato Salsa

1 lb Yellow tomatoes
1 lg Shallot finely Minced
1 lg Clove garlic finely Minced
2 tb Fresh cilantro Finely minced
1 tb Champagne or white wine Vinegar
2    Whole Serrano chiles, Seeded and minced
2 ts Lime juice
Salt to taste
1 tb Maple syrup(optional)--if not sweet enough

For the Yellow Tomato Salsa:  In a food processor, using the steel
blade, process tomatoes until well chopped. Do not puree. Combine
tomatoes and their juices with shallot, garlic, cilantro, vinegar,
chilies, lime juice, and salt, mixing well. Add maple syrup, if
needed, to balance flavor and sweeten slightly. Cover and refrigerate
for at least 2 hours or until very cold.

Millions long for immortality who do not know what to do with themselves on a rainy Sunday afternoon.

- Susan Ertz