This chunky salsa is great with more than just chips. Use it as a topper for baked or grilled fish. In summer, you can sub in fresh corn kernels cut straight from the cob.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 cups |
Ingredients
- 2 small yellow tomatoes, cored, seeded and chopped
- 1/4 cup packed fresh cilantro leaves
- 1 jalapeno, charred under the broiler, seeded and chopped
- Juice of 1 lime (about 2 tablespoons)
- Kosher salt
- 1 cup frozen corn kernels, thawed
- 1/2 cup chopped scallions
Instructions
- Combine the tomatoes, cilantro, jalapeno, lime juice and 1 teaspoon salt in a blender. Pulse until the ingredients are broken down but still chunky, scraping down the inside of the carafe with a rubber spatula as necessary. Stir in the corn and scallions.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 130 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 645 mg |