Simple Corn Salsa

Salsa is a type of sauce, but it is also so much more than just a sauce. It can be made with anything and can either be very simple or very complex, depending on what you are serving it with. Salsas can be blended until they’re almost a liquid or so chunky that they’re closer to a salad. The Incas of South America and the Aztecs and Mayans of Central America and Mexico are the ones who first created salsa. Traditionally, it is a combination of chilies, tomatoes and spices, but today, anything goes. Salsa is a staple in any Hispanic kitchen and it is used to enhance the flavors of just about everything.

Salsas today are made with a wide variety of ingredients. I made a corn salsa that I served with some street tacos I made with our leftover prime rib roast. Marinating the Beef Roast and rice and beans. Corn is also an import from South and Central America and has been used as food and for ceremonial practices through the ages. This salsa, like most salsas is very tasty and is very versatile. It was also a very easy salsa to make. It is bright, zesty and very colorful and will enhance and bring out the flavors of anything and everything you serve it with.

Roasted Corn Salsa

2 cups corn

1/2 onion, diced fine

2 roasted hatch chilies or jalapenos, diced fine

1/2 red bell pepper, diced fine

1 TBSP garlic

1 tsp cumin

1 tsp oregano

1 tsp sage

1 TBSP fresh cilantro, chopped fine

1-2 tsp lime juice

salt & pepper to taste

red pepper flakes to taste

olive oil

Saute everything except the cilantro, together in a hot skillet with olive oil for about 5-7 minutes or until the onions are soft and translucent. Remove from the heat and add the cilantro, mixing everything together well and serve it with anything you like.

This salsa can be used to top just about anything. This is just one of many different versions. So play around with it. Try it in different ways. Enjoy! !Desfruitas!

Stay safe and stay well Everyone. ‘Til next time.