As Promised: Salsa

I hate, hate, hate (yes, three hates) store-bought salsa. It’s so watery and runny and it just tastes like it’s been sitting on a shelf for months. Because, well, it has.

I love, love, love (yes) fresh salsa. The Mission, one of my favorite Syracuse restaurants, has a killer pico de gallo that is chunky, crisp, and refreshing. It was absolutely the inspiration for my own salsa.

First, I roast red peppers, then mix them with roma tomato, tomatillo, and grilled corn. The whole thing gets a healthy dose of lime juice, cilantro, and red onion. It’s perfect with blue corn tortilla chips, heaped over fish (and, I’d imagine, chicken), or served chilled as a side salad. If you want to eat it out of the bowl with a spoon in front of your refrigerator at 2:30 AM, I won’t judge you.

This salsa takes a bit of time, but I think you’ll agree that anything worth having is worth a little work, right?

Fresh Salsa
  • 2 Large red bell pepeprs
  • 4 Ripe roma tomatoes
  • 3 Ripe tomatillos
  • 2 Ears corn (any variety, really)
  • A handful of fresh cilantro
  • 1 lime
  • 1/2 Red onion
  • Fresh pepper, to taste

Roast the peppers , and cut into small, salsa-size pieces. (Eyeball it; you know what I mean). Chop tomatoes in similar fashion. Remove outer husks from tomatillos, rinse, and chop. Place all three ingredients in a large bowl, mix to let juice mingle.


Meanwhile, grill corn (outer husks removed), and scrape off cob. (Alternatively, you can place frozen corn in a saute pan and grill until golden brown; this is a bit easier, but it’s not how Bobby Flay would do it …) Add to bowl.

Finely chop cilantro and onion, then add to bowl. Zest the lime, then add juice of half. If the salsa needs a bit more liquid, add the rest of the juice. Add fresh black pepper to taste, stir, and place in refrigerator. Let sit for at least two hours before serving.

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