Mojito-Style Yellow Tomato Salsa

• 2 pounds large yellow tomatoes, halved
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon chopped shallot
• 3/4 teaspoon salt, divided
• 3 medium limes
• 2 teaspoons coarse sugar
• 12 fresh mint leaves
• 1/4 cup chopped Cubanelle or banana peppers

1. Grill tomatoes, uncovered, on an oiled rack over high heat (or broil 3-4 in. from the heat) until skin is slightly charred, 3-4 minutes on each side. Cool to room temperature. Meanwhile, combine oil, garlic, shallot and 1/4 teaspoon salt. When tomatoes are cool enough to handle, finely chop; stir in garlic mixture until well combined.
2. Finely grate peel of each lime; set aside. Peel and discard white membranes; section limes. In a food processor, pulse lime sections, sugar, mint and remaining salt until finely chopped. Combine with tomatoes; add peppers and lime peel. Mix well.
3. Refrigerate at least 1 hour. Serve with chips or grilled meats.

yellow tomatoes, olive oil, garlic, shallot, salt, limes, coarse sugar, mint, banana peppers

Taken from www.tasteofhome.com/recipes/mojito-style-yellow-tomato-salsa/ (may not work)