Salsa is the prefect summer time snack, perfect for any kind of chip. And this version made with corn is even better than your standard salsa. Throw some spice into your day with this refreshing recipe that will always find itself in your fridge. Watch the full video recipe for making the fresh tomato and corn salsa.
1 small onion, peeled, cut into 1-inch pieces (about 1/2 cup pieces)
1/4 cup fresh cilantro
1 medium jalapeño pepper, seeded, cut into 1-inch pieces
2 medium vine-ripened tomatoes, cut into 1-inch pieces
1 teaspoon fresh lime juice
1/2 cup fresh or frozen corn kernels (frozen kernels do not need to be thawed)
1/2 teaspoon kosher salt
Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice.
Pulse until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just combine.
Let stand for 1 hour before serving to allow flavors to develop. Serve with chips.
View the entire recipe at Cuisinart.
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