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This weekend I decided to try a few more dishes for Super Bowl. One of those dishes was Emeril Lagasse’s Salsa from the Food Network site. I really enjoyed this recipe, it couldn’t be easier or quicker. The flavor was fresh and delicious. The jalapenos added a nice little kick. I loved the combination of the lemon and lime juice, it gave the dish a greater depth of flavor than salsas I have tried with just lemon or lime. This dish could be changed up in a number of ways. I chopped my tomatoes, you can feel free to dice them smaller if you like. I really like a chunky salsa. If you aren’t a big fan of cilantro then you can leave it out, cut it back, or trade it out for parsley. Keep in mind this dish is not going to taste like the salsa you get out of the jar. This dish is designed to highlight fresh tomatoes and it truly does just that. So without further ado, here is Emeril’s Salsa.
Salsa
- 1/2 cup blanched corn
- 4 ripe Italian plum tomatoes, peeled, seeded and diced (you can leave the peels on, if you don’t want to take the time to peel them)
- 1/2 minced onion
- 1 tsp. minced jalapeno peppers
- 2 Tbls. chopped fresh cilantro
- 1 Tbls. freshly squeezed lime juice
- 1 tsp. freshly squeezed lemon juice
- salt and freshly ground pepper
Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside (for 15 minutes or more). (Emeril serves his with andouille potato cakes - I found it to be a great compliment to quesadillas.)