Delicious with the traditional corn tortilla chips, this salsa is also great on grilled chicken or seafood.
Makes 1-1/2 cups
1 small onion, peeled, cut into 1-inch pieces (about ½ cup pieces)
¼ cup fresh cilantro
1 medium jalapeño pepper, seeded, cut into 1-inch pieces
2 medium vine-ripened tomatoes, cut into 1-inch pieces
1 teaspoon fresh lime juice
½ cup fresh or frozen corn kernels (frozen kernels do not need to be thawed)
½ teaspoon kosher salt
Calories 18 (10% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 50mg • fiber 0g
1. Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until finely chopped, about 5 seconds.
2. Scrape work bowl. Add tomatoes and lime juice. Pulse until tomatoes are coarsely chopped, about 5 to 7 times.
3. Add corn and salt; pulse once to just combine. Let stand for 1 hour before serving to allow flavors to develop. Serve with chips.