Fresh Campari Salsa Food
FRESH CAMPARI SALSA
A new twist on an old favorite.
Provided by Lynnda Cloutier
Categories Vegetable Appetizers
Number Of Ingredients 7
Steps:
- 1. Remove kernels from ear of corn. In hot dry saute pan, toss kernels til they start to blacken slightly and roast. Remove corn from pan and let cool.
- 2. Cut tomatoes in half and squeeze out seeds and juice. Strain, reserving 1/4 cup juice. Roughly chop tomatoes. Cut jalapeno in half, remove seeds and pith and finely dice
- 3. Mix corn, tomatoes and strained juice, jalapeno, onion, grated lime peel and cilantro in bowl. Toss to mix. Squeeze in lime juice. Add salt and pepper to taste. Serves 4
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- First, roughly chop up your onion, tomatoes, jalapeño (remove the seeds and membrane if you don't want it to be too spicy), and cilantro.
- If your tomatoes seem pretty watery, you can cut them up, lightly salt them, and let them sit on a towel for 15 - 30 minutes. Pat them dry, then use for your salsa. The salt will draw out the excess water in the tomatoes and will keep your salsa from getting too watered down. (If you use this method, use less salt in your salsa!)
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