Rainbow Summer Salsa

This recipe makes for a fairly spicy salsa however you can easily tone down the heat to tailor it to your liking.  To tone down the heat level just use half or one-third the amount of Serrano Peppers or omit them entirely.  The other Sweet Pepper medley called for in this recipe is not spicy.

Rainbow Summer Salsa

6-8 Small Campari Tomatoes on the Vine

4-6 Small Sweet Bell Peppers (Red, Orange and Yellow)

1 Small Yellow Onion

2-6 Serrano Chile Peppers (remove stems, ribs and seeds)

1/4 cup fresh or frozen Yellow Corn

1/4 cup fresh or frozen Edamame

1/2 bunch fresh Cilantro

4 cloves fresh Garlic (finely minced)

Juice of 3 Limes

1/2 teaspoon Sea Salt

1/4 teaspoon finely ground Black Pepper

1/4 teaspoon Sugar (optional)

Finely dice all vegetables, tomatoes, garlic and cilantro (except corn and edamame) and add to large glass bowl.  Add corn, edamame, lime juice, salt, pepper and sugar.  Toss to combine and allow to sit covered on counter for 15 minutes before serving.  Best served at room temperature.  Refrigerate any unused portion.  Serve with your favorite tortilla chips or eat it with a spoon.

Chef's note:  If you use a food processor to mince vegetables, do peppers, onions, garlic and cilantro first by pulsing slowly and then tomatoes and be careful not to turn mixture into a puree!