Wednesday, April 7, 2010

Easy Salsa Recipe- With a Twist

Easy Salsa Recipe- With a Twist
This is a chunky salsa good for dipping chips or adding as a topping to dish of your creative desire.

¼ cup finely diced onions
¾ cup diced, juicy tomatoes
¼ cup diced red bell peppers (capsicum)
3 tablespoons diced fresh cilantro (coriander) leaves
1/4 cup cooked corn kernels
Dash salt
Lemon juice
Optional Green Chilies or Jalapeno peppers as per taste (finely sliced/diced)

EASY! Chop all ingredients and put in a bowl and mix nicely. Add only a dash of salt to bring out the juices in the vegetables. Add lemon juice as per your taste for tanginess. I used about 1 tablespoon.
Let this set for about 5-10 minutes before eating to allow tastes to blend. The fresher the vegetables the better the final product tastes (and smells!).

Corn is purely optional and the 'twist' I added for an extra layer of texture. Some people like to roast the corn then put it in to give another layer of taste. I did not roast the corn.

**This dish is eaten raw. The only item in this dish that is cooked is the corn- but that is separately done. This dish is best eaten cold or slightly cooler than room temperature.

**For my desi friends, I have tagged this post with the term 'chutney', I think salsa is the 'Mexican chutney'! It is a great relish or dip.


A friend shares:
"For a different twist on the same recipe you can also cook the above ingredients for about 5 minutes on the stove top. Mix in a blender for a cooked salsa. Also good with carrots, jicama, and /or cabbage. I often throw in what is around in the fridge."