Friday, July 6, 2007

Corn Salsa, by Mel

Corn Salsa
1 medium ripe red tomato, diced
1 - 1 1/2 ears of fresh sweet corn, cut from cob
1/8 cup small diced onion
1/8 cup small diced red bell pepper
splash (2 tbsp?) red wine vinegar
fresh chopped cilantro to taste
2 1/2 tsp kosher salt
1/4 - 1/2 super small chopped jalapeno, if you'd like the heat (and/or ground cayenne pepper, to taste.)
Put everything in the same bowl. Best if made 3 hours before and refrigerated, to let everything mingle. (If adding any heat, know that it gets hotter the longer you let it mingle.)

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