Spicy Corn and Pepper Salsa
A trip to Mexico a few years ago inspired a serious love affair between salsa, guacamole and me. In the summer I really crave this sweet combination: I’m completely obsessed. I don’t think I can go a whole day without one or the other, preferably both. This spicy pepper and corn salsa is my new favorite; it’s so light and fresh, perfect for a summer lunch.
Makes 1 bowl of salsa
– 3 dozen cherry tomatoes
– 1 red pepper
– 1 jalapeño pepper (2 if you like it super spicy)
– 2/3 of a cup of sweet corn
– 2 limes
– a handful of fresh coriander
– extra virgin olive oil
– chili flakes, salt and pepper to taste
I also used:
– 1 mashed avocado and raw flaxseed crackers
Slice the red pepper into quarters, having taken out the seedy middle, then slice each segment into small cubes, about 1x1cm. Then do the same to the cherry tomatoes and the jalapeño pepper (this pepper will also need de-seeding first though). Place all the chopped ingredients into a bowl with the corn with the chopped coriander leaves, squeezed limes, chilli flakes and olive oil. Stir and serve. Enjoy!