Wednesday, July 4, 2012

Garden Salsa

Raw, uber fresh, and ready for chips and salsa dipping! Garden salsa is my version of Pico de Gallo, the classic fresh salsa of tomatoes, onions, cilantro, jalapenos, and fresh citrus juice. Oh, pico, you are everywhere and our taste buds are ready for some fresh salsa innovation. Shucked sweet corn, finely diced carrots, and red pepper are the perfect additions. I prefer chopped green onion over the traditional yellow onion used in salsa. Raw onion is overpowering on the palate, while green onion mildly accentuates the salsa. Fresh citrus juice, cilantro and a touch of sea salt are the final additions. Use this salsa for fish tacos, over hash browns (my personal favorite), with quesadillas, or for chip dipping. Makes small bowl of salsa, about 1 1/2 pints

1 ear sweet corn
1 lb roma tomatoes
1 jalapeno, with seeds removed
1 carrot, peeled
1/2 red pepper
2 green onions, chopped
1/4c fresh cilantro, chopped
juice of 1 lemon
juice of 1 lime
sea salt to taste

Shuck sweet corn off the cob with a sharp knife and add to a medium sized bowl. Add diced roma tomatoes, cilantro, green onions and finely minced jalapeno. Julienne carrot and then cut into small squares. Slice red pepper and then prepare into a small dice cut. Add carrots, red peppers, sea salt and fresh lemon and lime juice to other ingredients. Mix together. Keep salsa refrigerated until ready to use.

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