2 yellow bell peppers, seeds removed and diced
1 large sweet or Vidalia onion, peeled and diced
4 yellow banana peppers, finely chopped
1/2 bunch fresh cilantro, finely chopped
1 pint ripe yellow grape tomatoes, pureed
6 oz. mango, peeled and then pureed
2 large cloves garlic, peeled and pureed
3/4 cup white wine vinegar
1/4 cup freshly squeezed lime juice
1 teaspoon white pepper
1/4 cup white sugar
pinch of salt (optional)

Remove the core and seeds from the bell and banana peppers, dice them and then put them in a 4 quart pot. Add the peeled and diced onion.

In a food processor, puree the yellow tomatoes, mango and garlic, fresh cilantro leaves and remaining ingredients (except for the sugar); add to pot. Boil the mixture for 20 minutes over medium high heat. Add the sugar, 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 processor 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.

Submitted by: Drew Kohler