Salsa de Jitomate y Elote
Tomato and Corn SalsaMany farmers' markets are offering and home gardeners are growing tomatoes of various kinds and colors. This sauce is best when tomatoes are abundant and vine-ripened. It's a contemporary salsa that's great with traditional Mexican dishes like Stacked Beef Enchiladas or Barbecued Pork Steak Marinated in Red Chile Paste.
Ingrediënten
Makes about 3 cups
- 3 ripe tomatoes 2 red and 1 yellow, if available
- 1 cup cooked white or yellow corn kernels about 1 ear corn
- 1 ⁄2 medium red bell pepper finely diced
- 1 guëro yellow chile, seeded and finely chopped
- 1 tablespoon chopped fresh cilantro
- 2 teaspoon finely chopped fresh mint
- 1 tablespoon fresh lime juice
- 2 teaspoons olive oil
- 1 ⁄2 teaspoon cumin
- 1 ⁄2 teaspoon salt or to taste
Instructies
- Mix all of the ingredients in a large bowl.
Notes / Tips / Wine Advice:
Serve within 4 hours, cold or at room temperature.
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