Follow these steps for perfect results
tomatoes
chopped in large pieces
vidalia onion
chopped in large pieces
green pepper
chopped in large pieces
fresh curly-leaf parsley
snipped
fresh cilantro
chopped
grilled ear of corn
stripped from cob
sour cream
lime
juice of
salt
pepper
Chop tomatoes into large pieces.
Chop vidalia onion into large pieces.
Chop green pepper into large pieces.
Snip fresh curly-leaf parsley.
Chop fresh cilantro leaves (remove from stalk).
Grill an ear of corn and strip the kernels from the cob.
Combine all ingredients in a food processor.
Pulse briefly until chunky, not smooth.
Serve immediately with white corn tortilla chips.
Expert advice for the best results
For a spicier salsa, add a pinch of cayenne pepper or a finely diced jalapeño.
Adjust the amount of lime juice to your liking.
For best results, use freshly grilled corn.
Allow the salsa to sit for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
10 minutes
Can be made a day ahead.
Serve in a colorful bowl garnished with a sprig of cilantro.
Serve with white corn tortilla chips.
Serve as a topping for grilled fish or chicken.
Complements the fresh flavors.
Classic pairing with Mexican flavors.
Discover the story behind this recipe
Salsa is a staple in Mexican cuisine, often served as an appetizer or condiment.
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