Texachusetts Salsa



  • 2 cups diced tomatoes

  • 1 cup corn kernels, fresh or roasted*

  • ½ cup chopped green bell pepper

  • ¼ cup diced sweet onions

  • 6-7 small field tomatoes (cherry, grape, etc.), quartered

  • 1-2 chiles, seeded & minced (jalapeño, serrano, etc.)

  • juice of 1½ - 2 limes

  • 1-2 tbsp chopped cilantro leaves

  • 1 tbsp chopped oregano

  • pinch of salt and pepper

  • ¼ cup olive oil


  1. Mix all ingredients together in a medium bowl

  2. Serve immediately with corn chips or plantain chips

*To Roast Corn

  1. Trim any silk that is sticking outside the husk away (these will catch fire)

  2. Keep corn in husks and place on a medium-high grill, turning frequently as the husk starts to blacken, about 1-2 minutes per side

  3. Peel away husks and trim corn off of cob with a large chef’s knife