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Summer Salsa




Source of Recipe


Suzi/waltonsmith


List of Ingredients




1 medium zucchini, diced
1/2 teaspoon salt, to taste
250g/8oz tomatoes, diced
1/2 cup cooked corn kernels, preferably from grilled corn
2 Tablespoons fresh lime juice
2 Tablespoons red onion, finely diced
1 jalapeno pepper, seeded, finely diced
1 garlic clove, crushed

Recipe



In a colander set over a bowl, toss the zucchini with 1/2 teaspoon salt. Let stand until the zucchini gives off its juices, about 30 minutes. Rinse under cold water, squeeze the excess liquid out and place the zucchini in a medium bowl.

Add the tomatoes, corn, juice, onion, jalapeno, and garlic. Toss and add salt to taste. Cover and refrigerate to blend the flavors, at least 1 hour. Serve chilled or at room temperature.

Makes about 2 1/2 cups

Note: you can use frozen corn.