With a complexion as bright as the sun and a taste that refreshes you like a long vacation, this salsa was made for summer. Salsa Amarilla Fresca is not a hot salsa (but can be altered to challenge a July day in Tucson), but a dish that is full of fresh and healthy flavors.
Originally, I wanted to experiment more with this salsa with more yellow ingredients, but after tasting it with just the heirloom tomato, güero chile, and bell pepper it was too good to mess with. Its a very addictive snack salsa, so by the time dinner came around I had hardly any left to try with the shrimp I grilled. If you do have any Salsa Amarilla Fresca remaining after using it as an appetizer, I recommend trying it on any type of seafood or grilled chicken.
Any type of yellow wax pepper will work for this recipe. I went with a güero chile, but you could also use a Caribe, banana pepper, or even a Hungarian yellow pepper if you really want a hot variation.
1 Yellow Heirloom Tomato, stemmed
1 Güero Pepper, stemmed
1 Yellow Bell Pepper, stemmed
1 tsp Salt
1 tsp Pepper
Cut off the stems to the tomato, güero, and the yellow bell pepper. Slice each of these in half and place into blender. Blend for 30 seconds before adding salt and pepper. Blend for an additional minute before serving.