Quite possibly the world’s best salsa recipe

  Hello there, and welcome to Monday September 16th’s edition of this week’s recipe!  This salsa is amazing, and it turns out even better if you can find heirloom tomatoes to make it with.  Plus, those can come in some pretty outrageous colours, making for an appetizer that is as bright and sunny as these last few weeks of warm weather before the long, cold winter hits.

Fresh Salsa with Heirloom Tomatoes:

  • 4 medium tomatoes, chopped (heirloom tomatoes are best, and look for the varying colours to make it look more interesting)
  • Fresh raw corn sliced off 1 to 2 ears
  • ½ red onion, diced fine
  • 1 to 2 green onions, diced fine
  • ¼ cup chopped cilantro
  • 3 to 4 medium garlic cloves, minced
  • 1 jalapeño chile, finely chopped
  • 2 limes, juiced
  • Coarse sea salt, to taste

1)    Mix all the ingredients in a medium bowl.  Taste and adjust the ingredients to your liking

2)    Let the salsa “rest” for about 30 minutes, then drain the liquid if quite a bit has accumulated in the bottom of the bowl

3)    Serve immediately, and/or store for 1 to 2 days in the refrigerator

* TIP: some liquid from the tomatoes will accumulate in the bottom of the bowl while the salsa is “resting”… you can drain this before serving, if you like.  Use plum tomatoes (you’ll need a few more than the recipe calls for because they are smaller) if you want your salsa to contain as little liquid as possible *


(Sourced from: Healthy Green Kitchen (http://www.healthygreenkitchen.com)

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