John's Fresh Salsa Recipe
This recipe started with a published recipe, and I have modified it over time to make it my own. This salsa has become so popular with my family and friends that it is requested constantly, and I would almost not dare show up to a summer party without it. People describe it as having an addictive quality…which is evidenced by a crowd of partygoers surrounding a bowl of salsa and chips….until it is gone. Literally, everyone taht tastes it comments they have never had such good salsa, and asks for the recipe.
The colors of this salsa are also gorgeous: bright red, yellow & green
This recipe calls for using all fresh ingredients, and requires a lot of chopping. Use a very sharp knife, a mandoline can also ease the preparation.
Fresh corn adds a particularly fresh note.
The secret is finding the right balance of heat, sweet, and salt. Keep tasting and adjusting until it is balanced. Remember, you can always add more salt sugar or heat….once added you cannot take away so go slowly and keep testing until you achieve the desired balance.
If taking to a party, save a little for yourself! Excellent served over grilled & sliced chicken breast.
Serve with tortilla chips. Scoops are a great invention….they ensure that the salsa gets into your mouth and not on your clothes!
- 2 Lb ripe Plum Tomatoes (only use Plum, and must be ripe)
- 1 Orange Pepper (can substitute red or yellow)
- 1 Red Onion
- 2 Ears Corn, cooked (or, 1 cup frozen white corn; or grilled corn)
- 2 Tsp Salt, more to taste
- 1 Pepper (Jalapeno, or Canned Chipotles in Adobo); more depending on your preference for heat.
- 1 Can chopped green chiles
- 1 bunch fresh cilantro
- Hot sauce, to taste
- Cider Vinegar
- Prepare the tomotoes. Cut the ends off of the Plum tomatoes, then half lengthwise leaving the core on the bias. Reserve the ends. Seed the tomatoes (run your fingers lengthwise through the body of the tomato; discard the seeds). Chop the tomatoes into 1/4" dice (slice lengthwise, then crosswise). Chop the tomato ends and add to the mix, if you have the patience.
- Chop the pepper into 1/4" dice.
- Chop the Red Onion into 1/4" dice.
- Combine the tomato, pepper and onion into a large bowl. Add 2 tsp salt, and stir. Let the mixture steep at least 15 minutes
- Meanwhile, prepare the corn. If using fresh, microwave or grill to prepare. Slice the kernels off of the cob. Add corn kernels to the bowl and stir again.
- Prepare the pepper(s). If using Jalapeno, seed the pepper and mince very fine (1/8" dice). If using chipotle, chop fine and add pepper and some of the Adobo to the bowl. Stir again.
- Add the following to the bowl:
1 Tsp sugar
10 Dashes of hot sauce (less is using Chipotle)
2-3 tbsp of Cider vinegar
- Stir, and let the mixture steep for 15 minutes to let the flavors develop.
- Taste, add the following in small quantities, until you achieve the desired balance:
This mixture can be prepared several hours or 1 day ahead. If several hours or day before, refrigerate then bring to room temperature before serving.
- Clean 1 bunch cilantro, removing stems. Chop the cilantro leaves to a rough chop. Add cilantro just before serving.
- Just before serving, take on final taste test adjusting the following as necessary:
Taste, add the following in small quantities, until you achieve the desired balance:
Member recipes are not tested by the CHOW food team.