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Sunday, June 10, 2012

Easy, Fresh, Corny Salsa

Every year I wait for a certain vendor to show up at our local farmer's market with his home made corny salsa. A small jar is over $7!  This year I couldn't wait and since I'm not working now, I thought I would try saving some money on salsa by making my own. I thought how hard could it be to find a good salsa recipe on line?  You can find everything online!  Guess what? It wasn't hard at all! I found two right off the bat! So, my recipe below is an adaptation of Tyler Florence's Salsa Fresca and Rob Barrett's Cooking For Dad's recipe on   This guy is from Minnesota and so am I.  Many of us don't like fire-breathing dragon spicy food and he takes that into consideration with his recipe.

I hope you enjoy my version!

What you will need:
Food processor-or get ready for lots of chopping.
4 large or 5 small Roma tomatoes 
1 green pepper-use half or the whole thing.  Cut into quarters.
1/3 of a large peeled sweet onion
1/2 jalapeno with seeds for spicy and without seeds for mild
8-10 cilantro sprigs (important for flavor!-I use six because hubby is cilantro challenged) 
2-3 peeled garlic cloves finely minced, or equivalent garlic powder
1/2 cup fresh off the cob or frozen corn-not canned. If using frozen, do not defrost.
1/2 teaspoon salt
juice of one lime

Wash all vegetables well.
Slice tomatoes in half and with your finger scoop out the seeds and juice-throw seeds and juice out.  Throw tomatoes into the food processor.
Slice the green pepper in half, scoop out the seeds, and throw them out with the stem. Quarter it and throw into the food processor.
Slice the 1/3 of an onion in half and throw into the food processor.
Slice the jalapeno and put in as much as you would like. I like mild salsa so I use ½ without seeds.
Break cilantro sprigs in half and throw into the food processor.
Add the remaining items to the food processor and pulse to get the desired consistency.
This recipe makes about 3 cups of salsa-Enough for a couple bags of  Tostitos brand scoops!