Fresh Salsa

Fresh salsa with blue corn tortilla chips

Does anyone know what happened to spring? Summer is swiftly bringing its hammer of oppressive heat down here on the east coast. Last weekend was a high temp reminder of how hard it can be to cook a meal when the temp is on the 90s with enough humidity to make you loose your will to be in the kitchen. My husband is the Grill Master in our house so I stick to making the sides if we are cooking outdoors. This salsa can be used as a condiment, which goes well served over grilled steak. Or it can just be eaten with chips.

This is not a hot salsa. The lemon and lime juices help break down the red onion to bring out its sweetness. After sitting overnight you may find it to be quite juicy. Feel free to drain off some of the liquid after it has had the chance to do its thing. The corn you use can either be canned, frozen, or if you are really ambitious, sliced off the cob.

Fresh Salsa

  • 1 pint basket cherry tomatoes, chopped
  • 1 cup corn
  • 1 red bell pepper chopped
  • ½ cup chopped cilantro
  • ½ a medium red onion, finely chopped
  • 2 cloves garlic crushed with a garlic press (or minced)
  • ¼ cup olive oil
  • juice of 1 lemon
  • juice of 1 lime

Combine all ingredients in a large bowl. Cover and refrigerate overnight. Bring to room temperature before serving.


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