By NewsLine Staff
mail@floridanewsline.com

Tortilla chips just aren’t the same without salsa, a spicy sauce that has many variations. Many people enjoy store-bought salsa, but home chefs and foodies might want to try their hands at homemade salsa, which can be just as delicious as a restaurant-quality variety. If you like your salsa to come with a little extra kick, consider the following recipe for “Fiery Corn Salsa” from Kelley Cleary Coffeen’s “200 Easy Mexican Recipes” (Robert Rose).

Fiery Corn Salsa
(Makes 2 cups)

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¼ cup olive oil

3 tbsp. freshly squeezed lime juice

2 tsp. minced fresh cilantro

3 tomatoes, seeded and diced

1 ½ cups corn kernels

2 to 3 jalapeno peppers, seeded and diced

Salt and freshly ground black pepper

In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and jalapeno to taste. Mix well until corn mixture is well coated. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or up to 2 days. Tip: In place of the corn kernels, you can used canned corn, drained; frozen corn, thawed; or corn from the cob, cooked on the stove top. For a smoky flavor, use corn grilled on the barbecue grill.

 

 

Photo courtesy MetroCreative

Fiery Corn Salsa

 

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