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

How to Make Fresh Campari Salsa


  • 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

Printable Recipe Card

About Fresh Campari Salsa

Course/Dish: Vegetable Appetizers