Texachusetts Salsa
Ingredients
- 2 cups diced tomatoes
- 1 cup corn kernels, fresh or roasted*
- ½ cup chopped green bell pepper
- ¼ cup diced sweet onions
- 6-7 small field tomatoes (cherry, grape, etc.), quartered
- 1-2 chiles, seeded & minced (jalapeño, serrano, etc.)
- juice of 1½ - 2 limes
- 1-2 tbsp chopped cilantro leaves
- 1 tbsp chopped oregano
- pinch of salt and pepper
- ¼ cup olive oil
How-to
- Mix all ingredients together in a medium bowl
- Serve immediately with corn chips or plantain chips
*To Roast Corn
- Trim any silk that is sticking outside the husk away (these will catch fire)
- Keep corn in husks and place on a medium-high grill, turning frequently as the husk starts to blacken, about 1-2 minutes per side
- Peel away husks and trim corn off of cob with a large chef’s knife