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!
- 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
- 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.