Hot New Mexican Salsa

Name: Hot New Mexican Salsa
Ingredients: 3 medium tomatoes , peeled, seeded, and finely chopped; 3 ears sweet corn , blanched, and the kernels cut off the cobs; 2 green bell peppers , seeded, deveined, and finely chopped; 1 sweet red bell pepper , seeded, deveined, and finely chopped; 2 medium zucchini , finely chopped; 3 ounces smoked slab bacon , finely diced; 2 teaspoons chile powder; 1/3 cup cider vinegar; ¼ cup chopped fresh parsley; 2 tablespoons chopped cilantro

Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Joseph DeLeo

Serves8 to 10

CostModerate

Easy

Total Timeunder 1 hour

One Pot MealYes

OccasionBuffet, Casual Dinner Party

Dietary Considerationegg-free, gluten-free

Mealdinner

Taste and Texturehot & spicy, salty

Type of Dishsalsa

Ingredients

3 medium tomatoes, peeled, seeded, and finely chopped
3 ears sweet corn, blanched, and the kernels cut off the cobs
2 green bell peppers, seeded, deveined, and finely chopped
1 sweet red bell pepper, seeded, deveined, and finely chopped
2 medium zucchini, finely chopped
3 ounces smoked slab bacon, finely diced
2 teaspoons chile powder
1/3 cup cider vinegar
¼ cup chopped fresh parsley
2 tablespoons chopped cilantro

Instructions

In a large bowl, toss all of the vegetables together and set aside at room temperature. Do not refrigerate.
When ready to serve, in large skillet, render the bacon until crisp. Add the chile powder and stir. Add the vinegar and bring to a simmer. Add the herbs. Pour the dressing over the vegetables and toss.