I posted about my favorite salsa recipe before, but when I went back and clicked on the link I provided, it was sort of lame. You had to search the Cuisinart website to find the recipe--and this blog believes in keeping things simple. Hence, here's the recipe for the best salsa this side of Mexico, slightly modified from the Cuisinart cookbook:
Fresh Tomato and Corn Salsa
Makes 2 cups (it's so good you'll want to double this recipe)
1 small onion peeled, cut into 1" pieces
1/3 c. fresh basil (or cilantro, if you like that soapy-tasting stuff)
1 medium salsa pepper, seeded, cut into 1" pieces
(or jalapeno, or whatever kind of hot pepper you like)
3 medium vine-ripened tomatoes, cut into 1" pieces
1.5 teaspoons fresh lime juice
2/3 cup fresh or frozen corn kernels
3/4 teaspoon Kosher salt
Place onion, basil and pepper in work bowl. Process until finely chopped, about 5 second. Scrape work bowl. Add tomatoes and lime juice. Pulse until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once or twice to combine. Let sit for 1 hour before serving to allow flavors to develop.
That is, if you can stand it.
If you use fresh ingredients from your own garden, you will feel like Martha Stewart on steroids, and everyone who tastes the salsa will bow down and worship you. And then they will ask you to make more, because it got all gone.
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