STEELER salsa
Ingredients:
2 Yellow Bell Peppers - diced with seeds removed
1 Large Sweet or Vidalia Onion - peeled and diced
4 Yellow Banana Peppers – chopped fine
1/2 bunch fresh Cilantro – chopped fine
1 pint ripe Yellow Grape Tomatoes - puréed
6 oz. Mango - peeled and then puréed
2 large cloves Garlic - peeled and puréed
3/4 cup White Wine Vinegar
1/4 cup fresh squeezed lime juice
1 teaspoon white pepper
1/4 cup white sugar
Pinch of salt (optional)
Preparation:
Remove the core and seeds from the yellow bell peppers, dice them and then put them in cooking pot (a 4 quart sized one works perfect). Peel and dice the onion and add it to the pot. Remove the stems from the banana peppers and finely chop them, as well as, the leaves from the fresh cilantro. Add them to the pot. Purée the yellow tomatoes and then add them to the pot. Purée the mango and the garlic (I simply used a garlic press and added the contents into the food processer with the mango and then puréed them together.) Add the vinegar, lime juice and white pepper to the pot with the other ingredients and then boil the mixture for 20 minutes over medium high heat. Add the sugar and salt, reduce the heat and simmer for 10 more minutes. Cool and serve with blue corn chips. This delicious dip yields approximately 2 quarts of some of the best yellow salsa ever.
Note: I use a food processer to expedite the preparation process and the results have been tremendous. I originated this recipe based on a conglomeration of salsa recipes which I had available. My goal was to have a non-red colored, delicious salsa to serve while cheering the Steelers on to victory over the Cardinals in SuperBowl XLIII.