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