sassy salsa

I am so blessed to live in a place where backyard gardens are so plentiful and productive.  This has been my first year exploring the art of harvesting my own foods and my GOODNESS it has been an excellent journey so far! My own garden is spitting out tomatoes on a daily basis, just the perfect amount for me to eat, preserve and share, and the other day a dear friend gave me a big box of joy from his garden, including the last two ears of heirloom corn. So, I found myself in the kitchen with an excess of kernels and tomato fruits, and I immediately thought *salsa!*

I also have a handful of these terrifically spicy hot peppers growing.  After a few attempts at eating them fresh one bite at a time [whoa] I decided a salsa would be a nice way to tame those suckers. I used black cobra peppers, but any hot pepper would work. If using jalapenos, use two for the same amount of kick.


Sassy Summer Salsa - alliteration from the garden!

2 ears of corn, kernels removed from cob
4 fresh tomatoes
1 hot pepper [Serrano, black cobra, De Arbol], diced
1 avocado, cubed
1 red bell pepper [optional]
1/4 cup cilantro [optional]
1 tbsp cold pressed olive oil
1 garlic clove
2 tsp ground cumin
1 tsp sea salt
1 tsp hatch chile powder [or cayenne]
2 tsp ground black pepper
1 tbsp apple cider vinegar

Chop tomatoes, peppers, cilantro and garlic and add to corn kernels in a big bowl. Mix oil, vinegar, and spices together in a little cup and pour over salsa. Mix thoroughly and dig in with raw veggie chips, or spoon into a lettuce leaf and eat like a taco!