Fresh Campari Salsa

Lynnda Cloutier


A new twist on an old favorite.

★★★★★ 2 votes


1 ear of corn, or 3/4 cup frozen corn kernels
2 lbs. tomatoes
1 jalapeno chile
1/2 red onion, finely diced
juice and grated peel of 1 lime
1/4 cup cilantro leaves, washed, dried and chopped
salt and pepper


1Remove 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.
2Cut 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
3Mix 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

About this Recipe

Course/Dish: Vegetable Appetizers