News Taffy

This week’s recipe incorporates many of the herbs and spices I wrote about last week plus some fresh summer produce for a really tasty, yet healthy salsa. I love homemade salsas because you control what you put in them and they are a pretty good way to get some extra servings of fresh vegetables. Salsas aren’t just for chips either; they can perk up an otherwise plain piece of meat.

Salsas aren’t hard to make, you just need to be willing to spend some time chopping. You can make a basic tomato salsa in a blender or food processor too but it will be more finely blended or pureed. Store bought salsas don’t have the same bright, fresh taste that homemade does and they are usually PACKED with salt so skip them as much as possible. Salsa will also keep for several days in the refrigerator.

Most kids love salsa so you can teach your picky eater that vegetables can taste good. This particular salsa can be used in so many ways. I have served it with chips at a party but my family likes it best spooned over grilled fish or black bean burgers. It would be good on tacos, steak or pork. I also like to add avocado to this salsa but avocado will not keep overnight after being sliced so plan accordingly.

Two tablespoons of chili powder and 1 1/2 tablespoons of cumin sounds like a lot but don’t be afraid to use the whole amount. Chili powder stimulates the release of endorphins in the body which act as natural pain killers. Cumin is extremely good for digestion and is high in fiber and iron while cilantro is one of the richest sources of vitamin K. Corn sometimes gets a bad rap for being “a starchy carbohydrate” but it is a rich source of fiber and protein. It is easy to overlook onions but they are full of antioxidants which protect your body from cancer, inflammation and diabetes. Now you can feel good about serving this salsa to your family.

Corn Salsa

16 ounce bag frozen corn, thawed or 2 cups fresh corn cut off the cob

1 red bell pepper,

1 yellow bell pepper, chopped

1 red onion, chopped

2-3 tomatoes, chopped

4 green onions, sliced thin

1 bunch cilantro, chopped

Dressing

1/3 to 1/2 cup canola or olive oil*

2 Tbsp. red wine vinegar

2 1/2 Tbsp. chili powder

1 1/2 Tbsp. cumin

1/2 tsp. salt

juice of 1 lime

Preheat oven to 375. Place corn on a rimmed cookie sheet. Roast 15 to 20 minutes, stirring every 5 minutes to promote even roasting. Corn should not be hard and brown, just ever so slightly browned. Chop vegetables fairly small, you do not want big hunks in your dip. Combine dressing ingredients and toss with vegetables in a large bowl.

*I use only 1/3 cup of oil in this recipe as 1/2 cup is too much for my tastes.

Serve with chips or spoon over grilled chicken or fish.