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
¼ cup olive oil
3 tablespoons freshly squeezed lime juice
2 teaspoons minced fresh cilantro
3 tomatoes, seeded and diced
1½ cups corn kernels
2 to 3 jalapeño peppers, seeded and diced
salt and freshly ground black pepper
In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and jalapeño 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 flavour, use corn grilled on the barbecue grill.
