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Tomato and Corn Salsa

By Robin Donovan

4.4

(2)

Editor's note: This recipe was included with two others from our roundup of great cookbooks for Dad.

Use this fresh, spicy salsa to top grilled steak tacos or as a dip for tortilla chips.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 small red onion, chopped
1/2 teaspoon salt
Juice of 2 limes
4 red or green jalapeño chiles, seeded and finely chopped
4 medium tomatoes, chopped
1 cup fresh or frozen (thawed) corn kernels
1 cup chopped cilantro

Preparation

  1. Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.

Campfire Cuisine
TagsSalsaCondimentDipMexicanLatin AmericanTomatoVegetableCornCilantroHerbs & SpicesStarterSnackDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianEasyNo-CookCookbooks
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