Heirloom Tomato Salad or Salsa
by Bitt
-3 medium heirloom tomatoes (use a variety of colors), diced
-2 red, orange, yellow or purple peppers, diced
-2-3 ears raw corn, cut off cob
-1 medium red onion, diced
-1 clove garlic, pressed or chopped
-1/2 bunch cilantro (approximately a handful) , finely chopped
-2 lemons or 3 limes, squeezed
-1 teaspoon sea salt
-pinch of black pepper
-pinch or two of cayenne pepper
-1/2 – 1 jalapeño (optional)
Cut all veggies and herbs.
Mix all ingredients together in a large bowl. If too watery, strain a bit.
Let it sit for awhile before serving. I like to serve it over a bed of lettuce, with some slices of avocado. If you eat beans, I think it would go well with black beans.
It tastes even better the next day, will probably keep for 3-4 days depending on the type of tomato used and firmness.
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