Accoutrements > Sauce > Baja-Style Salsa

Baja-Style Salsa

Cooking method: Binding

This type of salsa, made with chopped tomatoes, bell peppers, and herbs, is a classic salsa fresca—which means it is not cooked. Serve this with just about any meat or poultry. We especially like it on burgers.


1 pound tomatoes, chopped
2 red or yellow bell peppers, seeded and chopped
1 cup corn kernels, cooked, see "TIP"
3 scalions, finely chopped
1 (large clove) garlic, minced
3 tablespoons cilantro, finely chopped
1 tablespoon fresh lime juice
2 teaspoons cider vinegar
1/2 teaspoon salt, or to taste


1. Combine the tomatoes, peppers, corn, scallions, chilies, garlic, cilantro, lime juice, vinegar, and salt in a glass or ceramic bowl and stir gently to mix. Adjust the salt. Let the salsa stand for about an hour to let the flavors blend. Serve or cover and refrigerate for several hours. Let the salsa reach room temperature before serving.


You can use frozen corn kernels, cooked and cooled. For better flavor, use leftover boiled summer corn, or better yet, grill a few ears over hot coals or roast them in a very hot oven (400?F) until the husks blacken, which will take about 15 minutes and require turning several times. Let the corn cool and then slice the kernels from the cobs.

This recipe is from Prime Time: The Lobels' Guide to Great Grilled Meats