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-> [Central American, Cereals, Corn, Mexican, North American, Salsas, Sauces & Dressings, Side-dishes, South American, Vegetables] -> [Festival corn salsa Recipe] |
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Festival corn salsa
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| Artist: |
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| Categories: |
Central American, Cereals, Corn, Mexican, North American, Salsas, Sauces & Dressings, Side-dishes, South American, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Fresh corn kernels, cooked | | 1
| | Ripe papaya, peeled, seeded | | | -and cut into ? dice | | 1/3
| cup | Finely diced red onion | | 2
| | Ripe plum tomatoes, seeded | | | -and finely diced | | 1 1/2
| tbsp | Finely minced garlic | | 1
| tbsp | Freshly grated lime zest | | 1/4
| cup | Fresh lime juice | | 1/3
| cup | Chopped fresh cilantro |
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Procedures:
| 1 | Any salsa is best when served fresh. | | 2 | If it isn"t convenient to make the salsa just before serving time, prepare and refrigerate all your ingredients ahead of time and toss together 15 minutes before serving. | | 3 | It sparkles! | | 4 | in a large bowl, combine all ingredients except cilantro. | | 5 | Toss together. | | 6 | Refrigerate, covered, for up to 2 hours. | | 7 | Just before serving, toss with cilantro. | | 8 | yield: about 4 cups. | | 9 | per 1-cup serving: 105 calories, 1 gram fat, no colesterol. | | 10 | note: if cilantro is not a favorite, substitute fresh basil or flat-leaf parsley. |
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