Ever since I started to eat tomatoes, I’ve had the urge to try to make fresh salsa.
For as long as I can remember, I wouldn’t even look at fresh salsa. The chunks of raw tomato seriously disgusted me, and fresh salsa was just one thing I was missing out on for years and years. With Cinco de Mayo quickly approaching and nothing to eat for dinner last night, Dave and I decided to give it a-go!
This recipe sounds like a lot of ingredients, but I promise it’s so easy and you probably have mostly everything already in your house.
Cinco de Mayo Corn Salsa
Recipe by: It’s Good to be the Cook
1 Can Whole Kernel Corn
1/2 Red Bell Pepper
1 Jalapeno Pepper
1 cup Grape Tomatoes
1 teaspoon Minced Garlic
1 Tablespoon Fresh Parsley, chopped
1/2 teaspoon Sugar
1-2 Tablespoons White Vinegar
1 Tablespoon Lime Juice
a few shakes of Green Tabasco Sauce
1/4 teaspoon Sea Salt (or to taste) & Ground Pepper
a pinch Cayenne Pepper
1. Finely chop all veggies except the avocado. Place in a bowl with the garlic, parsley, vinegar, lime juice, and Tabasco sauce. Add the sugar, a little at a time and stir everything together.
2. Add Salt, Pepper, and Cayenne. Again, add everything a little at a time so you don’t overdo it.
3. Pit and slice the avocado into small hunks, then add to the bowl. You want to add this last so it holds its cubed shape. If you stir it too much after this point, the avocado will mush up. It will still be delish but it won’t be as pretty.
4. Stir lightly and serve with tortilla chips! I recommend UTZ Baked Tortilla chips or any Corn Tortilla.
Results: OMG! Loved it. Both Dave and I were impressed with our ability to throw this one together… together! He was really helpful, besides just being a wonderful taste-tester…hehe. This was the freshest “fresh” salsa ever (it was my first ever! lol) and had great bold flavors despite it not being very spicy. You could remove or add more jalapeno, cayenne, or hot sauce to add or remove the spiciness.
Happy Cinco de Mayo!!