Last weekend, I collected about 20 tomatoes from Nils's Dad's garden. I decided since I had already made a tomato sauce, I would put these scarlet tokens to good use in a fresh salsa. Last year when I maintained my own garden, I made up a salsa recipe that incorporated most of its bounty---chives, a variety of peppers, and tomatoes. To this mixture I usually added fresh cilantro, avocado chunks which eventually added a creaminess to the salsa juice, and splashes of color with bits of orange, yellow and red peppers. This time round though, I needed to gather supplies from the market, and as they were out of cilantro and acceptable avocados (the selection offered was either days away from ripeness or finger sinkers), I needed to tweak my recipe for one more suitable for fall. Please enjoy with multi-grain or blue tortilla chips. And, the yield on this is a lot since I love to have it on hand for snacking and impromptu guests.
1 7oz can chopped green chillies, partially drained
1 11oz can summer corn, partially drained
1 orange bell pepper, cored, seeded and diced
1 red bell pepper, cored, seeded and diced
5 scallions, sliced
12 medium-sized tomatoes
1T distilled white vinegar
1T aged balsamic vinegar
6T extra virgin olive oil
1.5 t Sriracha Hot Chili Sauce
2t ground cumin
S&P to taste
Place all ingredients in a bowl and mix together with a wooden spoon. If avocados and cilantro are available, I suggest adding the flesh of one avocado and the lively leaves of a cilantro bunch at the end. You can also scoop a couple of spoonfuls of sour cream onto the top of the salsa heap and sprinkle with a dash of cumin, salt & pepper. Enjoy!