Author Notes
This salsa adds freshness and crunch to tacos, salads or any meal, especially those with hints of South American flavours. It has been adapted from a 1947 canning cookbook entitled Conserves de Fruits et Légumes. —St-Amand Cassidy
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Ingredients
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3 cups
corn kernels, preferably fresh (approximately 6 cobs)
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3 cups
yellow tomatoes (approximately 4-6 tomatoes)
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0.5 cups
red onions, diced
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2
red chillies, seeded and thinly sliced
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4
handfuls of coriander leaves
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5
limes, zested and juiced (approximately 0.5 cup of juice)
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0.25 cups
sugar
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1 tablespoon
salt
Directions
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In a medium pot, bring water to a boil and cook corn kernels until tender, but still crunchy.
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Drain, rinse under cold water until cool.
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Mix corn with remaining ingredients and toss together in a large bowl.
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Keep in refrigerator for a few hours to let the flavours get to know each other.
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Before serving, strain out the liquid.
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