Friday recipes; or Fricipes

The tomatoes are here! The tomatoes are here!

Every year when we get those first few tomatoes, we always analyze the best way to eat them. A fresh mozzarella/tomato salad with olive oil and great bread? A fantastic BLT?

How about some fresh salsa? Oh how I love the conundrum of summer food.

Here's my recipe for the perfect summer salsa. Next week, check back to find out how to deliciously use stale corn chips.

This is a single tomato recipe. Just double, triple or multiple by 100 for your needs. Also, don't be afraid to experiment. A seeded cucumber or diced carrot can make a nice addition, especially if you're making a clean-out-the-fridge variety.

One good sized tomato
Tsp salt
One small onion
One jalapeno or Serrano pepper (use half a green pepper if you don't like the heat)
One small ear of corn, boiled five minutes and cut off cob
Juice from half a lime
1/4 cup chopped cilantro

1. Dice tomatoes. Put in colander in sink and sprinkle with salt (this will rid the tomatoes of their excess juice)
2. Layer diced onion, diced pepper and corn on top of tomatoes. Do not stir.
3. Squeeze lime juice over vegetables
4. Wait about 15-20 minutes.
5. Stir the mixture into a medium bowl. Stir in cilantro and season with salt and pepper.

Eat with corn chips, tacos or over scrambled eggs.