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fresh campari salsa

★★★★★ 2
a recipe by
Lynnda Cloutier
Mission Viejo, CA

A new twist on an old favorite.

★★★★★ 2

Ingredients For fresh campari salsa

  • 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

How To Make fresh campari salsa

  • 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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