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Source: Sunday Dinner

Yellow Tomato Salsa
Some like it hot, and if you make this salsa a day or two ahead of time, it will become hotter and more intense. But if you prefer a milder salsa, use fresh chiles sparingly and make the salsa the day you plan to serve it. Serve with blue and yellow tortilla chips.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 3 minutes
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3 ears fresh corn, husked
4 yellow tomatoes, cut into 1/4-inch thick dice
1 tablespoon poblano chile pepper, or serano chile; finely chopped
1/4 cup chopped fresh parsley
2 tablespoons fresh chives, minced
Juice of 1 (about 1/4 cup) lime
1/4 cup tomato juice
2 teaspoons sugar
Salt and freshly ground pepper, to taste




1. Bring a large pot of lightly salted water to a boil over high heat and cook the corn for 3 minutes. Drain and rinse under cold running water to halt the cooking. When cool enough to handle, using a sharp knife, scrape the kernels off the cobs and transfer them to a bowl. Hold the ears upright in the bowl or on a plate and scrap downward. Let the milky corn liquid mingle with the kernels.
2. Add the tomatoes, chiles, parsley and chives and toss well. Add the lime juice, tomato juice and sugar, season with salt and pepper and toss well. Taste and adjust the seasonings. Cover and refrigerate for at least 1 hour and for no longer than 2 hours before serving.





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