The summers first salsa

20120515-160709.jpgIs it okay to call it summer yet? It’s 84 degrees here in Wisconsin today, which is about 12 higher then I like so I’m going with summer. There are a lot of lovely things about summer.

Sunshine, farmers markets, my own produce right from my backyard, refreshing cocktails which I sadly will not be indulging in this year. There is one thing, which you may already know, that I hate about summer.

The heat. I can’t stand being hot. I’m paler then pale and that’s how I intend to stay and my fair skin burns immediately. I over heat in an instant.

Monday was beautiful. It was in the 70’s, it was breezy and I bought a bunch of vegetables. On the whim of my husband I made a mexican inspired chicken dish complete with homemade salsa. The first salsa of the season.

20120515-160957.jpgTomatoes meet corn, onions, peppers, garlic and cilantro. The corn mellows out the spice and adds a hint of sweetness. We ate it with chips and we ate it with shredded chicken stewed with some of the salsa and spices, on tortillas with spinach. It was pretty darn good.

20120516-104220.jpgIf we hadn’t devoured almost the entire jar in one night I’m sure it would have been even better after having time to sit and marry its flavors. I may just have to make another batch of it tonight!

Summer Corn Salsa

Makes one medium jar

Ingredients

2 medium tomatoes
1/4 of a large red onion
1/4 of a red pepper
1/4 of a green pepper
1 ear corn
jalapeño pepper to taste (I used about 1/4 of one pepper, I could have done more)
1 clove garlic
2 tablespoons cilantro
Salt and pepper to taste

Directions

1. Chop tomatoes, onion and red and green peppers into a small dice. In a large bowl stand the corn upright. With a large knife strip the kernels off of the cob. Mince jalapeño pepper and garlic until finely chopped. Chop cilantro. Add all ingredients to a jar, adding salt and pepper to taste. Shake vigorously until well mixed. Set aside until ready to use.

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