Thursday, May 10th, 2012
I need to talk to you…about tacos.
I could eat chocolate chip cookies or brownies with sea salt every day of the week — but in between I’d like a taco. Or a quesadilla…or a burrito. Basically I’d like to eat Mexican food for every meal if at all possible…and there are weeks when we come pretty close! I’ve definitely been known to throw some salsa in my eggs for breakfast.
I’ve made many, many batches of homemade salsa and I’m always up for trying a new recipe! There’s something magical about chopping up veggies and cilantro, and tossing them together with little more than lime juice, salt and pepper — they just turn into their own little party. As far as I’m concerned, the fact that salsa is comprised of vegetables is a gift from the heavens!
On Sunday nights, we make tacos. Last Sunday we stuffed small, white corn tortillas with refried beans, heaping spoonfuls of this salsa, and some sliced avocado. I don’t know a better way to start a new week (or a new weekend)!
Corn and Pepper Salsa
Barely adapted from The Curvy Carrot
1 cup frozen corn, thawed
1 red or orange bell pepper, seeded and chopped
1 jalepeno, seeded and chopped
1 medium tomato, chopped
1/3 cup diced onion
2 teaspoons lime juice
1/4 cup cilantro, chopped
salt and pepper, to taste
Combine all ingredients in a large bowl and mix well. Serve with chips (or inside a taco)!