Monday, October 31, 2016

Fresh Salsa With Heirloom Tomatoes


¼ cup chopped cilantro
½ red onion, diced
1 jalapeño chile, finely chopped
2 limes, juiced
3-4 medium garlic cloves, minced
4 medium tomatoes, chopped
Coarse sea salt to taste
fresh raw corn sliced off 1-2 ears


Mix all the ingredients in a medium bowl. Taste and adjust the ingredients to your liking. Let the salsa "rest" for about 30 minutes, then drain the liquid if quite a bit has accumulated in the bottom of the bowl.

Serve immediately, and/or store for 1-2 days in the refrigerator.

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