You’ve got to make this corn salsa! It’s easy, and full of amazing flavors. So many of the store bought salsas are loaded with too much sugar and/or salt. Besides, you can control your ‘heat’ factor when you make it yourself.

Makes 2 cups
Prep Time: 10 minutes
Cook Time: 15 minutes

Tortilla w/ corn salsa

I ate this (for breakfast) in a warmed corn tortilla, with shredded red cabbage and marinated, grilled tofu strips.


  • 4 large plum tomatoes, diced
  • 2 Tablespoons tomato paste
  • 1/8 cup red wine vinegar
  • 2 Tablespoons diced red onion
  • 2 Tablespoons finely diced jalapenos
  • 1 corn on the cob, kernels sliced off
  • ½ cup chopped mango, either fresh or frozen
  • 1 Tablespoons chopped fresh or dried cilantro
  • 1/8 tsp chipotle seasoning
  • 1/8 tsp cumin


  1. First 6 ingredients go into large sauce pan over medium heat, stirring the tomato paste thoroughly.
  2. Slowly bring to boil, then turn heat down to simmer
  3. Ddd the rest of the ingredients, cover and let cook for 15 minutes.
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