To make salsa according to this wonderful recipe, fry grilled until soft and ready, fresh corn and tomatoes, then add onions, pour wine vinegar and sprinkle with fresh базиликом. 
Time: 52 мин.Difficulty: medium Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 10 peeled large ears of corn
- 1/3 Art. olive oil, plus some more for lubrication
- Salt and Freshly Ground Peppers
- 8 ripe tomatoes on a branch (approximately 450 gr.)
- 1 tbsp. diced 0.5 cm. red onion
- 4 tbsp. l red wine vinegar or something else to taste
- 1/2 tbsp. shredded fresh basil leaves
Recipes with similar ingredients: salsa sauce, corn, tomatoes, red onion, wine vinegar, basil
Recipe preparation:
- Generously grease the corn with olive oil, salt well and pepper. Fry, turning every few minutes, until light golden color and readiness, approximately 12 min. Give cool and cut the grain. Discard the rod.
- At the tomatoes on each, cut out the attachment points of the stem and make cross-cuts from below. Grease with olive oil salt, pepper and put on the grill with the notched side down in zone of indirect heat. Close the grill and cook until the tomatoes begin to soften, but not fall apart (or they leak through grate), about 15 min. Let them cool so that you can pick it up, then peel it off. Cut the tomatoes into halves across and squeeze the juice into a bowl and seeds through a sieve. Save the juice and chop the pulp.
- Put onions in a medium-sized bowl of inactive material and mix with 2 tbsp. l vinegar. Marinate for 10 minutes, until color will not change.
- Add chopped tomatoes, remaining tomato juice to the corn, onions, basil and 1/3 tbsp. olive oil. Mix well. Try enough spices and add salt, pepper and the remaining vinegar. It’s better to eat salsa on the day of preparation, but it can be stored for about a day, covered and placed in Fridge. Serve with tortilla tortilla chips or as a filling for tacos.
