Cold Salsa Soup

8 Roma Tomatoes

2 Jalapenos

1 Banana Pepper

1 medium-large Sweet Yellow Onion

1 medium-large Red Onion

10-15 sprigs of cilantro

8-10 sections of garlic minced

Juice of 1 lime

Zest of 1 lime

3 ears of corn

¼ c sugar for the water

1 Tb salt for the water

  • Fill a soup pot about ½ to ¾ with water. Add sugar and salt.
  • When it boils add the corn. Boil for 12 minutes. Take the corn out to cool.
  • Dice up the onions and garlic. Sautee in a non-stick pan. Use no or minimal olive oil
  • Dice up tomatoes and peppers. Do not throw away the centers. Keep the juices. Put them into a big mixing bowl. Make sure to remove all seeds and pith.
  • Mince up the cilantro leaves and add to the tomatoes and peppers
  • Zest your lime and add it to the mix
  • Juice your lime and put it to the side
  • Take the corn off the cobs and add it to the mix
  • Add the onions and garlic
  • Mix it all together and put it into the fridge for an hour or so.
  • The juices will mingle. Stir it before you serve it.

 

*It makes for a “mushy” salsa or a really good cold soup.

**If you are after a true salsa, use Plum Tomatoes for their texture and do not cook the onions.

***I use this one on top of cooked meat, too. It adds a nice texture and flavor to pork and chicken. It also makes for a good topping on rice.

**** Another variation is to add black beans.

This version is not very spicy. If you want to make it more so, keep the pepper seeds or add hotter peppers.

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