Photo by Gudlyf
New West Salsa is a recipe that I found in Cooking Light magazine a few years ago. This recipe is good as a side dish on its own or even with chips. You may want to change out the Granny Smith Apple in this recipe for peach, mango, or whatever else is in season.
New West Salsa
Yield: 4 1/2 cups.
2 cups chopped plum tomatoes (about 3 tomatoes)
1 cup chopped Granny Smith apple
1/2 cup chopped cucumber
1/2 cup fresh or frozen corn kernels
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
1/4 cup chopped red onion
2 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons freshly squeezed lime juice
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon balsamic vinegar
1 1/2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a large bowl combine all ingredients, stir well. Store in a covered container in the refrigerator, will store for up to a week. You can serve this either chilled or at room temperature.
