Summer Salsa

We currently have a plethora of tomatoes—from our CSA and from our tomato plant on the patio—so salsa is in order. Here’s an old favorite recipe that you can make with or without the corn.

Summer Salsa

Ingredients

3 ears of corn, husks removed {omit if not using corn}

1-2 teaspoons olive oil {omit if not using corn}

2 – 15 oz cans stewed tomatoes {or 3-4 cups of fresh tomatoes, diced}

4 oz tomato paste

1 green pepper

1-2 jalapeños {depending on how spicy you want it}

1/2 of a yellow onion

1/2 teaspoon garlic salt

Pinch of salt and pepper to taste

2 tablespoons fresh cilantro

Directions

Add tomatoes and tomato paste, green pepper, jalapeños, onion, garlic salt, salt and pepper, and cilantro to a food processor. Process until desired smoothness. If it seems a little thick, just add some water and re-blend until it is the right consistency for you.

If using corn…Heat a cast iron grill pan over medium-high heat. Remove the corn kernels from the cob into a small bowl; toss with the olive oil to lightly coat. Add the kernels to the grill pan, and cook until lightly charred. Set aside to cool.

Pour the salsa from the food processor into a bowl. If using corn…mix the corn into the bowl with the salsa and stir to combine.

Serve immediately or store in a jar in the refrigerator.