"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Salsa with an Edge Recipe

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This recipe for Salsa with an Edge, by , is from Cooking With Paula Jean, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mark Ridenour


2 c. chopped plum tomatoes (about 3 tomatoes)
1 c. chopped Granny Smith apple
1/2 c. chopped cucumber
1/2 c. fresh corn kernels
1/2 c. chopped red bell pepper
1/4 c. chopped green onions
1/4 c. chopped red onion
2-1/2 tbsp. chopped fresh cilantro
1-1/2 tbsp. fresh lime juice
1 tbsp. chopped seeded jalapeno pepper
1 tbsp. balsamic vinegar
1-1/2 tsp. sugar
3/4 tsp salt
1/2 tsp. freshly ground black pepper

Combine all ingredients, stirring well to combine. Serve at room temperature or chilled.




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