May 22, 2013
Chopped Tomato Salsa
Yield: 2 cups
1 small red onion, chopped 1/2 teaspoon salt Juice of 2 limes 4 red or green jalapeno chiles, seeded and finely chopped 4 medium tomatoes, chopped 1 cup chopped fresh cilantro 1 cup fresh or frozen (thawed) corn kernels
Place the onion in a bowl, sprinkle with the salt, squeeze the lime juice over it, and set aside for 15 to 20 minutes. Add the chiles, tomatoes, cilantro, and corn to the onion mixture and stir. Serve immediately.
Source: Campfire Cuisine by Robin Donovan