It's Salsa time!
And can I just take a moment to talk about how much fun salsa is to make?! It doesn't require much precision, it's supposed to be roughly chopped and rustic looking. It's sort of therapeutic to crank up the music (for me, it was the Foo Fighters) and chop away (just watch your fingers!) One thing to note, this salsa is spicy. No bones about it. I love the burn but if your a little heat shy, just cut back on the chipotle sauce and you're good to go.
Naturally, it's best made at the end of the summer when the tomatoes are their sweetest and are in mass abundance but tonight I've got a friend coming over for drinks before heading out for another friend's birthday party and I wanted to put out something little to snack on. This is a great recipe to have on file because it is so embarrassingly easy and is always a crowd pleaser. You can also make it up days in advance and keep it in the fridge. It's actually better if you make it up a day before you want to serve it so all the flavors have time to properly combine.
Be sure to give this recipe a try before your next fiesta!
- 3 fresh tomatoes (I find that tomatoes on the vine or romas work best here)
- 1/2 English cucumber
- 1 package of fresh cilantro (1 oz), chopped
- A large handful of fresh or frozen corn (do NOT use canned corn)
- 1/2 can of chipotle sauce
- The juice of 1/2 a lime
- Salt and pepper to taste
Finely chop the Cucumbers, leaving the skins on. For the tomatoes, remove as many seeds as possible and then finely chop them. Place the chopped cucumbers and tomatoes in a large bowl. Add the corn, chopped cilantro, salt and pepper, chipotle sauce and lime juice. Stir to combine. Salt and pepper to taste. Serve with tortilla chips.
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