A&M's Testing Notes:
Expand CollapseShea.'s Notes:
Expand4 large heirloom tomatoes, various colors Ask a question about this ingredient
1/2 red onion, chopped Ask a question about this ingredient
1/2 cup fresh cilantro, chopped Ask a question about this ingredient
2 ears of corn Ask a question about this ingredient
2 limes Ask a question about this ingredient
2 jalepenos, seeded and chopped Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
2 cloves fresh garlic, minced Ask a question about this ingredient
Freshly ground pepper to taste Ask a question about this ingredient
Your favorite torilla chips Ask a question about this ingredient
Grill both ears of corn until cooked to tender and lightly charred. Remove all kernels from cobs and add to large mixing bowl.
Ask a question about this stepChop tomatoes, onion, garlic, and jalepenos and combine in a large bowl. Add corn to bowl and stir.
Ask a question about this stepAfter washing cilantro, squeeze portion in your hand to lightly bruise leaves. Chop finely and add to bowl.
Ask a question about this stepSqueeze limes into the bowl and combine all ingredients. Add salt and pepper to taste and place salsa in the refrigerator for at least 30 minutes and up to 4 hours before serving. Serve in a bowl with your favorite tortilla chips on the side!
Ask a question about this stepI am offering some photos that I took of my testing: If you do not want them with your recipe, please feel free to remove any and all of them. I will not be offended. And I hope I am not offending you by uploading them. I just wanted you to see them at least.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Congratulations, Shea. It was great fun to review your delicious salsa!