Evrblossom Sweet Corn Salsa
Who doesn’t love a gift with purchase? This week our members get a little jar of sunshine with their share – a quart of canned Everblossom tomatoes.
There’s nothing like heat in your food to help warm up on the 20 degree days of December. So, let’s try a salsa recipe; it uses those tomatoes, plus the garlic, cayenne peppers, and onion you have been getting. The garden-fresh taste of these tomatoes will wake you up from your winter hibernation, but the magic ingredient in this recipe is the sweet-as-honey corn we froze this summer (or a nice organic choice form the supermarket).
1 medium onion, diced small
1 smaller-size clove of the giant Everblossom garlic, minced
1 cayenne pepper (little dried red), seeds removed and minced
5 or 6 medium heirloom tomatoes, or the equivalent, diced – about the contents of your quart jar, drained and chopped
1/2 cup frozen sweet corn – thawed
1 large handful cilantro leaves, stems removed and chopped
Salt to taste – I like almost a 1/4 teaspoon
Squeeze of lime juice from the quarter of a lime
Add all ingredients to a large serving bowl and mix well. Serve with tortilla chips.
Kitchen Notes: Try making your own tortilla chips! Brush flour tortillas with olive oil; salt lightly; cut into triangles and bake in a 350 degree oven until golden brown, about 5-7 minutes.
Audrey likes sweet corn salsa
lemmon twist 