I’ve just spent the last few minutes snacking on chips with fresh salsa made from goodness from the farmer’s market. It was so good that I texted a pic to my bro, who immediately texted me back and informed me that corn in salsa is an abomination. Myself, I don’t have too many rules where fresh salsa is concerned. Mango salsa with black beans? YES. Watermelon blueberry salsa? Sure, I’ll give it a go. I’ll try just about any of them. Unless they have bell peppers. My only No Go where salsa is concerned is bell peppers.
I snagged some fantastic fresh fruits and veggies this AM with the goal of making fresh salsa. The farmer’s market yielded some beautiful tomatoes, peppers, onions, corn and cilantro. Perfect! The resulting salsa was fresh with a nice amount of heat. I had some with chips and am planning enjoy it in the next few days with eggs, roasted chicken, and avocado salad. I might also mix it with chopped cucumbers for a simple gazpacho.
- 3 jalapeño peppers, tops removed and seeded
- 2 medium white onions, cut into eighths
- 5 large fresh tomatoes, cored and cut into eighths
- 2 ears of corn with kernels removed from cobs
- A handful of chopped cilantro
- Squeeze of lime juice
- 1 teaspoon salt
- Cook the corn, unless you prefer it raw. It is fantastic blanched, roasted, grilled or sautéed.
- Toss the jalapeños & onion into the bowl of a food processor and pulse until finely chopped.
- Add tomatoes and pulse until chopped and incorporated.
- Pour the mixture into a bowl and stir in the corn, cilantro, lime juice and salt.
- Enjoy right away or refrigerate.