Sunshine, farmers markets, my own produce right from my backyard, refreshing cocktails which I sadly will not be indulging in this year. There is one thing, which you may already know, that I hate about summer.
The heat. I can’t stand being hot. I’m paler then pale and that’s how I intend to stay and my fair skin burns immediately. I over heat in an instant.
Monday was beautiful. It was in the 70’s, it was breezy and I bought a bunch of vegetables. On the whim of my husband I made a mexican inspired chicken dish complete with homemade salsa. The first salsa of the season.
Tomatoes meet corn, onions, peppers, garlic and cilantro. The corn mellows out the spice and adds a hint of sweetness. We ate it with chips and we ate it with shredded chicken stewed with some of the salsa and spices, on tortillas with spinach. It was pretty darn good.
Summer Corn Salsa
Makes one medium jar
2 medium tomatoes
1/4 of a large red onion
1/4 of a red pepper
1/4 of a green pepper
1 ear corn
jalapeño pepper to taste (I used about 1/4 of one pepper, I could have done more)
1 clove garlic
2 tablespoons cilantro
Salt and pepper to taste
1. Chop tomatoes, onion and red and green peppers into a small dice. In a large bowl stand the corn upright. With a large knife strip the kernels off of the cob. Mince jalapeño pepper and garlic until finely chopped. Chop cilantro. Add all ingredients to a jar, adding salt and pepper to taste. Shake vigorously until well mixed. Set aside until ready to use.