Thursday, September 8, 2011

heirloom tomato, corn, and pluot salsa

So I completely ran out of time last night and didn’t get the chance to upload my pasta-making pictures. But I SWEAR I will post the recipe for the ravioli tomorrow.

Instead, I offer you a simple and refreshing recipe for a summer salsa. Heirloom tomato, pluot, and corn to be exact. It’s insanely quick and easy – I made this in 15 minutes while I was getting ready for work this morning – and a healthy side dish.

What you need...
3 tomatoes (I used heirloom since I had some from my CSA box, but any ripe tomato will do)
2 pluots (Again, this was in my CSA box, but any sturdy fruit would do – pineapple, mango, or plums would be nice)
2 ears of corn
½ red onion
2 limes
Salt and pepper to taste

Bring a pot of water up to boil. Remove the husk from the corn and break the ears in half (so you have 4 halves) and set aside. Chop the tomatoes and pluots. Finely dice the red onion. Mix tomatoes, pluots, and onion. Juice the limes over the mixture and season with salt and pepper.

Boil the corn halves for 2 minutes. Remove from water and let cool. Cut kernels off corn and mix into salsa mixture. Taste and add seasoning as necessary.

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