Prep 3 hrs
Cook 0 mins
I always like blazing salsas. That's just me. But when it comes to my daughter, or my family and guests, I need to have something for those who don't like pure fire. This is one of the salsas I use then. One thing I like about this one, is that the flavoring is a bit fresher and not as typical of the mild salsas that taste like diced tomatoes. I think the basil is the secret weapon- it has a little bite, but it is cool to the taste. Whatever it is, everyone seems to like it!
- 2 large tomatoes, peeled,seeded and chopped
- 1⁄2 green pepper, finely chopped
- 1⁄2 red bell pepper, finely chopped
- 1⁄2 red onion, finely chopped
- 1⁄2 cup frozen corn, thawed
- 1 -3 clove garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh basil
- 1⁄4 teaspoon dried oregano
- 1⁄2 cup tomato sauce
- 1 tablespoon sugar
- salt, to taste
- black pepper, to taste
- Mix together all ingredients and chill for several hours before using (to allow flavors to combine).
Delicious! I used fresh basil and oregano from the garden, about twice as much as called for in the recipe, and fresh corn, too. I did "cheat" and use Hunts fine- diced tomatoes, drained slightly. Opening a can renders the recipe "really easy" as I hate to peel and core tomatoes. This salsa doesn't need to sit over night for the flavors to meld. In fact, I think the herbs paled a bit, and I preferred it same-day-fresh. While I thought it was just right, I did set out a bottle of California Hot Sauce for those among us who need the heat. I've been asked for the recipe repeatedly, and will make-and-take frequently. I wonder how it would taste with a little balsamic vinegar instead of white wine vinegar? Thanks, Sue.