Down Home Salsa

Hi all,

This recipe was one of my favorites last year and I just made a fresh batch yesterday. It tastes great after a few hours of letting the flavors blend and it freezes well, too. We really enjoyed digging out a little taste of August in January.

Down Home Salsa

6 medium tomatoes, blanched and roughly chopped
3-4 ears of sweet corn, blanched, cut from the cob
3-5 sweet or low-heat peppers (bell, Hungarian wax, Anaheim, etc.), chopped fine
3-5 cloves of garlic, chopped fine
1 medium onion, chopped fine
1-3 crushed dried hot peppers (cayenne, poblano, etc.) or red pepper flakes to taste
1-2 tablespoons of sun-dried tomatoes, chopped fine
2+ tablespoons of fresh cilantro
1+ tablespoon of lime juice

Combine all ingredients in large non-reactive bowl, pour off excess liquid, and allow to blend for at least two hours. Reserve liquid as desired for spicy cocktail mixer. Serve salsa with chips, avocado and cheese or use as topping for any Mexican dish. Serves 8-12 adult diners.

For Food World news? The Slow Food Katy Trail Eat-In to support the national Time for Lunch program happens on September 7, 2009. Here's the link for more info:

http://www.slowfoodusa.org/index.php/campaign/time_for_lunch-detail/slow_food_katy_trail_eat_in/

In boxes this week: Sweet corn, tomatoes, muskmelon, green beans, cukes, zukes, peppers.

See you next week!
;-)M