Dusty's Georgia Salsa | Gardeners' Community Cookbook

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Dusty's Georgia Salsa ingredients

Makes 1-quart

1.5-lbs tomatoes, seeded and chopped into 1/4-inch pieces

1.5 cups white or yellow corn kernels, about two ears, grilled or roasted

1 medium green bell pepper, stemmed, seeded and cut into 1/4-inch pieces

1 medium yellow bell pepper, stemmed, seeded and cut into 1/4-inch pieces

1 jalapeño pepper, stemmed, seeded, and finely chopped

1 small white onion,finely chopped

Dressing
2 tsp chopped fresh oregano leaves

2 tsp chopped fresh parsley leaves

1 Tbsp balsamic vinegar

1 Tbsp olive oil

1/2 tsp sugar

1 tsp kosher salt

1/4 tsp ground black pepper

Dusty's Georgia Salsa Directions

In a large bowl, combine the first six (6) ingredients (tomatoes through onion).

In a small bowl, whisk together the Dressing ingredients. Pour over the tomato mixture, tossing gently to distribute throughout.

Let stand at room temperature for at least one (1) hour before serving.

Refrigerate any unused portions (see Notes below).

Dusty's Georgia Salsa Notes

• Serve with grilled lamb, roasts, chicken, or seafood, especially shrimp.

• May store in refrigerator, covered, up to three (3) days.

• Slightly adapts Dusty's recipe from Wise, Victoria. Smith & Hawkens: The Gardeners' Community Cookbook (New York: Workman Publishing Company, 1999), 304.

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Index
Condiments
M > Mango
S > Salads