3½ cups (about 8-10) peeled and chopped ripe plum tomatoes
1 cup frozen roasted corn kernels (such as Trader Joe's), thawed
1 medium sweet onion, chopped
1 cup finely diced green bell pepper
1 jalapeno pepper, stem end trimmed and minced (seeds included)
2 large garlic cloves, peeled and pressed through a garlic press
1 teaspoon table salt (or to taste)
1 tablespoon distilled white vinegar
1 cup chopped (about a half bunch or so) fresh cilantro (leaves and stems)
Place all of the ingredients in a medium glass or ceramic mixing bowl. Stir together until well combined. Cover and let sit at room temperature for 30-60 minutes. Salsa may become slightly watery; drain or serve with a slotted spoon.
Makes 5 ½ cups.
Cook's notes: To save time, this can be prepared in a food processor, but the results will look more like gazpacho than salsa. A 28-ounce can of whole plum tomatoes can be substituted for fresh tomatoes; drain and reserve the juice for another purpose. If using canned, taste before adding salt. Want more heat? Add a second jalapeno pepper. Want less heat? Seed the pepper.
@Recipe nutrition:Nutrition values per tablespoon: 5 calories (12 percent from fat), trace amount fat, 1 g carbohydrate, 0.2 g fiber, 0.2 g protein, 0 cholesterol, 28 mg sodium.