A fresh, vibrant salsa made with tomatoes, bell peppers, corn, and herbs, finished with lime and vinegar for a bright, slightly sweet and tangy flavor—perfect for grilled meats or burgers.
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.
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.
Recipe Note
Butcher’s Recommendation:
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.
