Wednesday, June 8, 2011

Tomato Corn Salsa

Chilled tomato salsa with corn and hint of jalapeno is a BIG YES on hot afternoon. Salsa is rich in vitamin C and low in cholesterol (though chips are another extreme :)). The other day when I was entertaining guests, I decided to serve chips and fresh salsa (cold) in appetizer. Leftover I used to make tostadas. It can be prepared in a jiffy and homemade thing always adds value to the menu :)

Yields 2.5 to 3 cup
Preparation Time: 10 Minute
Cooking Time: 10 Minute + chilling time

1 can of diced/whole tomato (14-16 oz size)
1 fresh tomato
1 jalapeno
1 small onion, diced
2 cloves of garlic, minced
Juice of one lime
Pinch of sugar
Dash of black pepper
½ tsp cumin powder
½ tsp red chili powder
2 tbsp coriander leaves
A small handful of corn kernels

1. Boil and peel tomato, keep it aside
2. Boil corn kernels, keep them aside
3. Mix tomatoes, jalapeƱo, onion and garlic in a food processor, blend well
4. Add all remaining spices and again mix well (Do not make it very smooth, it should have little chunky texture)
5. Add corn and mix well
6. Serve cold

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