So it's not really salsa verde. I figure amarillo will work, right?
Salsa Asado Amarillo
10-12 yellow tomatoes
6-8 cloves of garlic
1 yellow bell pepper
1 sweet onion
1 large bunch of cilantro
Start with yellow tomatoes. A whole baking tray full. Layer on garlic, yellow bell peppers, and sweet onions. Bake at 375 degrees until everything is bubbly, tender and little bit browned. Then comes the fun part. Scoop the roasted tomatoes out of their skins and throw the whole bunch in a food processor. Watch out - it will be hot. Pulse to your desired consistency and add a bit of interest.
Apple Cider Vinegar
These are all so dependent upon how sweet your tomatoes are and how sweet you want your salsa. Start with a 1/2 cup of vinegar and work from there. We like lots of cilantro (which will give you more of a salsa verde feel) but add what you like. You won't mind the taste tests. Throw all your roasted salsa in a jar or serve it right then.
A couple of warnings - the garlic get stronger as it sits, considerably stronger. But most importantly, this is a sweet salsa and those sugars just will not keep as long in the fridge. If you are looking for something to keep more than a week, you might want to think about canning it.