Green Tomato-Corn Salsa
This is the second in my series on “how to use 50 pounds of green tomatoes”. This is a very simple and satisfying salsa recipe. The tomatoes are tart and the grilled corn is smoky, and those two flavors play nicely together, especially on fish tacos or over grilled chicken. I ate it with tortilla chips for dinner and I can attest that it is also good in its naked form.
Green Tomato-Corn Salsa
2 cups of green tomatoes, diced fine
2 cups of grilled corn (about 3 ears worth), cut off the cob after grilling
1/4 cup diced red onion
1 tablespoon lime
1/4 cup cilantro, chopped
2 teaspoons sea salt
1 small hot pepper, like habenero
Procedure:
Mix all ingredients together except hot pepper and salt. Add a little of both until at the desired heat and flavor. Allow flavors to meld for an hour before serving with tortilla chips.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at