We recently returned from a nice winter interlude in Puerto Vallarta, where most of the salsa we enjoyed was relatively simple, consisting mainly of just tomatoes, onion, cilantro, lime, and salt (so far as we could tell, reverse engineering it with our taste buds).
This is not that salsa.
Rich with a variety of colorful ingredients, this chunky corn salsa, while a bit of a labor to create, goes over like a proverbial house on fire every time we serve it or take it to gatherings.
- 4 to 5 roma or field tomatoes, de-seeded (helps make it chunky rather than runny).
- 1 tablespoon tomato paste.
- 1 tablespoon vinegar (mirin, rice, or apple cider vinegar).
- 1 teaspoon maple syrup or agave.
- Juice of 1/2 – 1 lime (depending on how limey you want it) and 1/2 lemon. I also salvage the pulp from the reamer (first removing the pips).
- 2 green jalapenos diced, or red chilies, or red hot sauce such as Sriracha, Frank’s etc. Basically, any combination and amount of heat you want. Peppers come in various heats and the more seeds you leave in, the hotter they are.
- 1/2 cup diced onion. I use white or yellow, but red is fine, or even green in a pinch.
- A big handful of diced bell peppers. I usually use a combo of yellow, orange, and/or Anaheim.
- 1/2 cup fresh, preferably organic, non-GMO corn. If not using fresh, you can use frozen (stream it for a minute first) or, lastly, canned (unsalted).
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- Fresh ground pepper to taste
- Good quality sea salt to taste
- Combine all ingredients in a bowl, toss, and chill, preferably for an hour or so to let the flavors meld.