Southwest Salsa. This super easy smoky salsa featuring roasted corn is great on tacos, grilled meats, salads, and for chip-dipping. It tastes very fresh and adds a healthy zest to your meal.
Salsa is a popular condiment all around the world. Salsa is used as a topping on many dishes and also mixed into sauces and soups. Try my zesty cucumber pineapple peach salsa and my tomato salsa for a festive party and you’ll like them, too.
To make my Southwest Salsa, just mix together roasted corn, chopped tomato, minced jalapenos, sliced scallions, chopped cilantro leaves, lime juice and red wine vinegar. Season with cumin and salt. Let sit a few minutes to meld flavors and then serve.
From the kitchen of A Food Lover’s Delight….
2 c roasted corn (Trader Joe’s and Whole Foods Markets carry a frozen version — just defrost it first)
2 c chopped tomato
2 jalapenos, seeded and minced
2 scallions, thinly sliced
1/4 c finely chopped fresh cilantro leaves
1 T red wine vinegar
Squeeze of fresh lime juice
2 t cumin
pinch of salt
Mix together all ingredients in a non-metallic bowl, let sit a few minutes at room temperature, and serve. If refrigerated, use within two days.
Variations: Add some chili powder for an additional kick. For additional sweetness, add some finely diced fresh mango. Substitute diced sweet onion for the scallions.
Order some roasted corn from Amazon:
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