I can’t believe I forgot this!
I also made this quick salsa as part of my cooking therapy of last Saturday. So that’s 6 recipes in one day. I’d say that’s quite the therapy… I guess at that point, we could almost call it bootcamp!
See, the thing is I started all over again the following day, only this time there were 8 of us around the table, and I decided to go “free willy”, i.e. not to write down any recipes and not to take any pictures. No pressure this time! Well… almost! I still had to feed my guests, you know. 
And I fed them allright! On the menu was corn on the cob, 3 varieties of kebabs, 3 different kinds of salad and a warm whole grain country bread, store bought this time! Quite the feast, again!
So anyway, back to Saturday… Among the goodies that my mom was carrying in her hands when she entered my home was this beautiful bag of Organic Blue Corn Tortilla Chips.
Oh, how I love those.
I immediately thought I needed to whip up a quick salsa to go with them. After all, I had been so busy planning supper and breakfast, I hadn’t given lunch any thought and figured I needed to put some food in my stomach, and theirs! While chips aren’t your ideal lunch, if you’re going to top them with a super healthy salsa, it takes away a little bit of the guilt, doesn’t it?
This salsa came togther in no time at all and was so full of flavor, it didn’t even need to macerate. The best part is, it’s totally, completely guilt free! Unfortunately, we can’t quite say the same about the chips that carried it to our mouths… No matter how organic or stripped of fats and other nasties they are, there will always be a certain amount of guilt associated with chips! I think no matter what you do, there’s no escaping a certain amount of fat, and a somewhat high calorie count…
But if you’re gonna have chips, might as well go with the better ones!
Just make sure you pile that dip really, really high!
INGREDIENTS
- 2 tomatoes, seeded and finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- The kernels from 1 ear fresh raw corn
- 2 tbsp red onion, finely chopped
- ¼ cup fresh parsley, finely chopped
- ½ tsp cumin
- ½ tsp salt
- 1 tbsp lime juice
INSTRUCTIONS
- To cut the corn from the cob, stand the corn on end in a large mixing bowl or plate and insert a sharp knife just at the bottom of the kernels. Slowly cut all the way to the other end of the corn.
- Put the corn in a medium mixing bowl. Add all remaining ingredients and mix well
- Serve immediately or cover and refrigerate a couple of hours to allow flavors to blend.
I completely endorse chips for lunch when combined with a healthy salsa!
Oooh, I love fresh salsas like this. I can resist the average chip usually but corn chips are my weakness. I love them
Your salsa looks so simple and yummy. Now that I actually have tomatoes and peppers in my garden this will be even simpler to throw together 
Yum! Even better and tastier with home grown tomatoes! There’s no better tomato than one that’s had the chance to ripen right on the vine and that’s been freshly picked. If I’m lucky, I MIGHT get one or two of those soon…
See, I’m not much of a gardener, unlike you it seems. I can’t wait to see the pictures of your tomato plants!
I LOVE SALSA! Plus, any excuse to eat tortilla chips is a winner to me
lovely photos Sonia! This would be great over grilled meat or as a topper for an egg scramble too!
This looks so refreshing! I am obsessed with fresh salsa…not to mention blue corn tortilla chips!:)