Salsa season is here!

My teen is bored, the dogs are hyper with anticipation of a fun activity, probably involving balls, frisbees or sticks. My husband is on a month long working trip. I’m trying to keep up with all things involved in being a business owner, mom, homeowner, activity director, pet owner, and daughter. Yay. It’s summer.

What are you doing to celebrate the season? If it involves food, salsa is a great way to enjoy some of the seasonal fresh veggies out there.  With sweet corn currently priced in my local stores at 5 for $1, and cilantro at 2 bunches for $1, my frugal self is delighted. My daughter told me she could live on this stuff.

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Corn Salsa
4 ears of fresh, grilled sweet corn
1/2 red onion, diced small
2 avocados, diced
1 jalapeño, minced
1 Tablespoon apple cider vinegar
Juice of 1 lime
Lots of chopped cilantro
Grill corn with husks on for 10-15 minutes (see below). Cut corn off the cob, and combine with remaining ingredients. Cover and refrigerate before serving.

My favorite way to grill corn: Pull the husks back to the corn stalk, but don’t remove. Pull off the silks and discard. Return the husks back to their original position, and tie with string. To keep the husks from burning on the grill, soak the corn in cold water for about 10 minutes. When they’re sufficiently soaked, fire up the grill, and roast uncovered on medium high for 15-20 minutes, turning occasionally.

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Up next: tomato season. Tuck this one away, it’ll be here before you know it…

Garden Tomato Salsa
Start with 9-12 medium sized ripe tomatoes
Cut them in half and take out the seeds.
Chop them coarsely and throw them into a food processor
Add:
2 cloves garlic, peeled
1 cup of cilantro
3/4 cup chopped sweet onion
2 Tablespoons freshly squeezed lemon juice
1 spicy pepper (I used an ‘Italian Roaster’ because there were some ripe ones in my garden, but you could use jalapeño or serrano, if you want extra spice)
1 teaspoon coriander (you could also use cumin if you like the flavor… I don’t)
Blend until the salsa is a slightly coarse consistency. Not too chunky, not too pureed. Perfect for scooping up with a corn chip. Place in a sealed container and refrigerate for several hours or overnight so that the flavors have a chance to mingle.

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After all the salsa ingredients have gotten to know each other, call a few good friends, blend up some margaritas, grab a bag of corn chips… and all the good things summer has to offer!

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6 thoughts on “Salsa season is here!

  1. Nice, simple and sounding very tasty salsas! I’m big on tomatillos as a salsa base (usually it becomes an enchilada or torta sauce) -love the grilled fresh corn!! olé!

    • Hi Kendra, After making the corn salsa several times over the last few weeks, I got lazy and used raw corn kernels. With the sweet corn that’s readily available, it was even sweeter… and way faster. I hope you’re doing well!

  2. Great looking salsas, Cindy. I know I could polish off the bowl of the corn and avocado and a whole bag of chips…once I start… Just stopping by to say hello and hope you are enjoying the summer. A little too hot for me but it looks like its going to cool down.

    • Hi Cathy, and I have polished off a ton of corn salsa so far this summer. I know what you mean… it’s terribly addicting. I hope you’re enjoying the cooler weather, I am. Anything over 85 is too hot for me!

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