Corn Salsa
Corn Salsa |
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6-8 medium ears of corn, decobbed 4 medium tomatoes, finely diced 1 red or yellow bell pepper, finely diced 1/2 tsp. cayenne (more to taste) 1 tsp. Celtic sea salt Fresh ground black pepper to taste 1 clove garlic, pressed 1/4 cup chives, finely chopped 1 tlb. olive oil 2 tsp. lemon juice 1/4 cup fresh cilantro, de-stemmed and finely chopped Mix well, then remove 1 cup of salsa and blend in blender. Fold this mixture back into salsa. Serve at room temperature. Yeild: 18 cups - by Yoga Oasis |
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