Ingredients
- 1/2 cup blanched corn
- 4 ripe Italian plum tomatoes, peeled, seeded and diced
- 1/2 cup minced onions
- 1 teaspoon minced jalapeno peppers
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon freshly squeezed lemon juice
- Salt
- Freshly ground pepper
Directions
Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside until ready to serve with andouille potato cakes.
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By MariannaV
prefer privacy, CA
on April 11, 2006
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I make this recipe often and it is always excellent. My modification is adding one pressed garlic clove and to let the salsa sit for at least half a day so the flavors have time to blend.
By amycogan_3877185
Woonsocket, RI
on October 10, 2005
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This salsa is excellent. I have to double the recipe to have enough for company!
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