Salsa is more than a dance or spicy red tomato combination. The classic dip you eat on tortilla chips or in a burrito can tantilize your taste buds in a lot of different varities. Go and explore… Salsa can be sweet (mango?), spicy (jalapenos?) or savory…find YOUR favorite kind!
2 Ears Corn, Boiled then simmered for 12 minutes (after done, remove kernels)
1 Red Pepper, diced very small
2 Oz. Red Onion, diced very small
1 Tbs. Cilantro, minced
1 Oz. Sugar
Dash of Tabasco Sauce
Salt and Pepper
(Hint: The entire salsa should be cut the same size as the corn kernels)
Combine all ingredients.
Introducing: TOMATILLO SALSA!!
1 Pound Tomatillos, peeled (the thin paper like skin)
2 Jalapenos (if you want it spicier, leave in the seeds)
3 Oz. Yellow Onion, cut into large pieces
3 Tbs. Cilantro, chopped
1 Tbs. Apple Cider Vinegar
2 Tbs. Olive Oil
Salt and Pepper, to taste
Roast the tomatillos, jalapenos, and onion on grill or in the oven (Dry, no oil). Chop the tomatillos, jalapenos and onions. Mix with the rest of the ingredients. (If you want it thinner, run it through a blender)