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Tomato-corn salsa

Published On: Apr 24 2012 02:01:35 PM CDT
Updated On: Aug 06 2010 04:53:52 AM CDT
Salsa dip

scottsnyde/SXC

Makes 4 servings (1 cup total):

Covered tightly and refrigerated, this salsa will keep for several days if you begin with fresh ingredients. Serve it as a zesty accompaniment to grilled chicken.

3 plum tomatoes, cut into ¼-inch cubes

½ cup frozen corn, thawed

1 green onion, chopped (both green and white parts)

1 jalapeño pepper, seeds removed, finely chopped (wear plastic gloves when handling)

1 tablespoon fresh lime juice

1 tablespoon coarsely chopped fresh cilantro (do not use dried cilantro; if unavailable, substitute chopped fresh basil or Italian flat-leaf parsley)

1 clove garlic, minced

¼ teaspoon pepper

Stir together all the ingredients in a small bowl. Cover and refrigerate for about 1 hour before serving to allow the flavors to blend.

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