Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Categories: Cinco de Mayo, Cooking Light, Dips, Make Ahead, Mexican, Party Foods, Picnics, Sauces, Side Dishes, Snacks, Summer Fun, The Lazy Way To Cook, Tiny Bites, Tomatoes, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Tags: Appetizer, Chips, Cilantro, Cinco de Mayo, Cooked Corn, Cooking Light, Corn, Corn Salsa, Dips, Eggs, Fish, Grilled Meats, Jalapeno Peppers, Kosher Salt, Light Side, Make Ahead, Mexican, Mexican Cooking, Onion, Party Foods, Picnics, Plum Tomatoes, Salsa, Sauces, Side Dishes, Slicing Tomatoes, Snacks, Summer Fun, Tacos, The Lazy Way To Cook, Tiny Bites, Tomatoes, Vegetarian, Victoria Hart Glavin, Week Nights, Weekend Fun
Is there anyone who doesn’t love a good salsa? This salsa can be made as hot or mild as you want it. Serve it with chips as an appetizer or as an accompaniment to eggs, tacos or grilled meats and fish.
4 Ripe Plum Tomatoes
1 Ripe Slicing Tomato
3/4 Cup Chopped Onion
1 Cup Fresh Cooked Corn
1/2 Cup Chopped Fresh Cilantro
3 Seeded & Minced Jalapeno Peppers
1 Teaspoon Kosher Salt
Coarsely chop the tomatoes and put into a medium size bowl. Chop the onion into fine pieces and add to the tomatoes. Add the corn, cilantro, jalapeno peppers and salt. Toss to mix. Refrigerate for 1 hour or more before serving. Makes 2 cups.