Fresh Tomato Corn Salsa

Ingredients
6-8 large ripe tomatoes, preferably good, meaty tomatoes
2 bunches green onions, cut into 3-4 inch lengths
1 bunch cilantro, stems trimmed and leaves washed thoroughly
2 tablespoons fresh oregano
4-6 cloves garlic
Jalapeño pepper, to taste (I am not a pepper head.  I tend to omit the pepper all together but this time I used half of a small one, scrapped and seeded)
2 tablespoons olive oil
Zest of 2 limes
Juice of 2 limes
3 ears of corn, kernels cut from the cobs (uncooked)
Salt and freshly ground black pepper to taste

Instructions
1. Cut the tomatoes in half lengthwise and remove the seeds with your finger.  Using a food processor process until desired consistency.  I like a chunky salsa so I don’t puree them into oblivion.  Place processed tomatoes in large bowl.  

2. Add the green onion, cilantro leaves, oregano, garlic, pepper, olive oil, zest, and lime juice to the food processor and process until the desired consistency is reached.   You may need to do this in batches depending on the size of your food processor.  Add the onion mixture to the bowl with tomatoes.  

3. Stir corn kernels into the bowl contents and season with salt and pepper to taste.  

4. Cover salsa and chill in refrigerator for a few hours to allow flavors to meld well.  Eat soon.

Note:  If you do not have a food processor you can chop and mince all ingredients by hand, then mix in a large bowl.

Comments
This is a modified version of the Fresh Tomato Salsa recipe from The New Basics Cookbook.  I’ve been tweaking the original recipe for years now and it varies in colour from green to red depending on my current whims regarding cilantro to tomato ratio.  For this batch I used a combination of red and yellow tomatoes, plenty of green stuff, and delicious fresh corn.  I have never added corn to fresh salsa before and it’s pretty fantastic.  I heartily recommend it!

This salsa is highly flexible.  I recommend that you make it with a small bowl of “tasting chips” next to you.  This will be especially helpful for adjusting the salt.  I find that I omit it more often than not due to the amount of salt on most tortilla chips.

New Basics Cookbook