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