Ah, the season of fresh corn. Every year when it rolls around, I wonder how I survived a whole year, A YEAR without eating fresh corn. So, in the homesteader’s spirit of making hay while the sun shines, let’s make salsa while the corn is ripe!
I’m a salsa fiend. I love it, I love it, I could never run out of love for salsa. This little recipe is one I made for my kids because, though they do like salsa, they don’t love big hunks of onion like I do, and they wanted something a little milder. They also like a lower tomato ratio in their salsa, and this recipe has just that.
I chose green onions for this recipe, because they have a wonderful flavor without the punch of a big onion. I also chose a banana pepper, because that’s what we grow in our garden. If you are using bell pepper, I would suggest just half for this recipe.
This salsa is perfect on tacos, or my favorite way, on fresh corn chips. It can also just be eaten by the spoonful as a salad. I did that. I did. Not sorry!
With a chop, a measure and a mix, you’ll whip up this sweet and mild salsa in a jiff. Everyone will love it, and you’ll be instantly popular. Or you can make it in secret and hoard it all to yourself. It’s up to you, dear.
The full recipe and instructions are in the free printable, which is “cute enough to put on the refrigerator”. Enjoy!
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