Salsa Recipes

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Corn and Squash Salsa

2 tablespoons diced onion
1/4 cup water
2 ears corn
1 1/2 cups yellow squash, diced to size of corn kernels
2 large sprigs fresh marjoram
5 Roma tomatoes, oven roasted and diced or use red bell peppers, roasted and skinned and diced
1 teaspoon minced fresh marjoram
1/3 teaspoon salt

Saute onion in water over low heat, covered for 10 minutes. Cut the corn kernels from the cobs with a sharp knife. Add to saute pan along with squash and sprigs of marjoram. Cook for 5 minutes, until vegetables are soft and water has evaporated. Discard marjoram. Transfer to bowl. Add tomatoes or peppers, marjoram and salt and stir well. Chill before serving.

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