Roasted Corn, Tomato and Queso Fresco Salsa
This recipe requires a sharp knife and quite a bit of chopping. I don't like the texture from using the food processor--it hard too control the texture.
- roma tomatoes (you can use any firm ripe tomato)
- fresh ears of sweet corn, shucked,roasted and cut from cob
- jalapenos, fresh, small dice
- 1 bunch
- green onions, sliced thinly
- 2 bunch
- cilantro, fresh, chopped,
- 12 oz
- queso fresco, crumbled
- limes, juiced
- 1 1/2 tsp
- salt, to taste
Cut the roots off the green onions. Slice the onions thinly, including the lower half of the green part.
Clean the cilantro--I wash it and spin it in my salad spinner to dry it. You can roll it in a clean dish towel also. Chop the cilantro including the upper portion of the stems.
Add all items to the bowl.
Squeeze the juice of three of the limes into the bowl. Stir together and taste--I always taste with tortilla chips--and add more salt or lime juice if needed.
This is ready to serve as soon as it is made, but, it can be made the night before. It will accumulate juice which you will want to drain if there is too much there.