Time: 10 min.
Complexity: easily
Servings: 2

This thick salsa goes great with more than just chips. Try it, for example, as a side dish for baked or grilled fish. The salsa requires no cooking and is simply blended, and what could be healthier than fresh vegetables?! Although the recipe calls for frozen corn, in the summer you can use fresh corn, cut from the cob.

Ingredients:

• 2 small yellow tomatoes, seeded and chopped
• 1/4 cup tightly packed fresh parsley leaves
• 1 jalapeño pepper, roasted in the oven on the grill setting, seeded and chopped
• Juice of 1 lime (about 2 tbsp)
• 1 cup frozen corn kernels, thawed
• 0.5 cup chopped green onions

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tomatoes, jalapeno pepper, salsa sauce, parsley, corn, lime

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Preparation:

Step 1
• Combine the tomatoes, cilantro, jalapeño, lime juice, and 1 teaspoon salt in a blender. Blend until the ingredients are broken up but still chunky, scraping down the sides of the bowl as needed. Add the corn and green onions.

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