I wanted to make quesadillas, and it called for salsa. I realized I had all of the ingredients needed to make my own on hand, so I decided to try coming up with my own salsa.
Ingredients:
3 chopped and seeded tomatoes
1 red onion, finely chopped
1 garlic scape, finely chopped (or 2 garlic cloves)
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 cup corn kernels (I just used frozen)
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| I have no clue why I put olive oil in the pic, sorry |
To make the salsa, first rinse the chopped onions under very cold water. This will help remove some of the bite associated with raw onions.
To seed the tomatoes, cut off one end of the tomato and use a spoon to scoop out the seeds.
Dice the tomato.
Chop the scape as finely as possible
Cut the cilantro.
Combine the onions, garlic, chopped tomatoes, cilantro, lime juice, corn, and salt. Allow to refrigerate for a few hours to get the best flavor, or overnight.
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| The corn will defrost in the fridge |
There is nothing like fresh salsa. This recipe can be adapted to what makes you happy as well; feel free to add some jalapenos or another hot pepper to add some spice. As I’ve said before, a lot of color in a dish makes me so happy. The red, green and yellow brighten up the whole meal. There is enough flavor in this salsa to serve at a party with some tortilla chips, but I can’t wait to try it with my quesadilla!
Fresh Salsa
Ingredients
- 3 chopped and seeded tomatoes
- 1 red onion, finely chopped
- 1 garlic scape, finely chopped (or 2 garlic cloves)
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 cup corn kernels (I just used frozen)
Instructions
- To make the salsa, first rinse the chopped onions under very cold water. This will help remove some of the bite associated with raw onions.
- To seed the tomatoes, cut off one end of the tomato and use a spoon to scoop out the seeds.
- Dice the tomato.
- Chop the scape as finely as possible
- Cut the cilantro.
- Combine the onions, garlic, chopped tomatoes, cilantro, lime juice, corn, and salt. Allow to refrigerate for a few hours to get the best flavor, or overnight.
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What a nice looking salsa! Great photos too. I like the addition of corn kernels.
I love salsa – we make it here all summer long. Corn is a great addition!
I love salsa….my husband LOVES corn. He would go crazy for that one!
I bet your quesadillas were tasty.