Fresh Salsa with Roasted Corn

Picture 83 1/2 cups (about 8-10) peeled and chopped ripe plum tomatoes no seeds

1 cup frozen roasted kernels (Trader Joe’s) thawed

1 medium sweet onion, chopped

1 cup finely diced green bell pepper

1 jalapeno pepper, stem end trimmed and minced (seeds included if you want it hot, for mild remove seeds)

2 large garlic cloves, peeled and pressed through a garlic press

1 teaspoon table salt (or to taste)

w tablespoon distilled white vinegar

1 cup chopped (about a half bunch or so) fresh cilantro (leave and stems)

Place all of the ingredients in a medium glass or cermaic mixing bowl. Stir thogether until well combined. Cover and let sit at room temperature for 30-60 minutes.  Salsa may become slightly watery; drain or werve with a slotted spoon.

Makes 5 1/2 cups

Recipe from Daily Herald 8/17/2011   2011 Paddock Publications





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