Chips ‘n’ Salsa is a common right-after-work snack for Farmer Stefan, and since summer has set in, we’ve been able to enjoy homemade salsa. We’ve made a fresh, cherry tomato salsa several times, and it always disappears right away. For the recipe below, I’m detailing a version in which we used some grilled sweet corn leftover from a cookout the night before.
[Thanks to Meave and my mother, Karen, for preparing this delicious dish and capturing all the images!]
Here it is:
There aren’t really any instructions per se, just put all the ingredients in a bowl and mix them together. Now you have a fine, fresh salsa. Serve with tortilla chips.
Here are some photos…
A pint of cherry tomatoes:
Chopping one of the black cherry tomatoes into quarters:
The fire-roasted sweet corn:
Onion, cilantro, and garlic scape: (I think there is more than one cilantro plant pictured here, but we did only use one for the recipe.)