It’s the peak season for our markets here in Indiana; they’re chock full of big beautiful tomatoes, melons, cucumbers, berries, and corn. Wandering through our local market last weekend, these tomatoes called my name, and a fresh salsa (salsa cruda) leapt to mind, embellished with a bit of the fresh corn I’d picked up.
It was not always like this for me; when we first started shopping at markets, we had no clue what to buy or better yet, what to make with it. In an upcoming Healthy + Whole post, I’m hoping to share more about the process of devising a meal with what is in season or what you have on hand, instead of constructing it from thin air. Each cooking philosophy has its place — but most of our kitchen inspiration comes from items that are in season and catch our eye, or things we randomly piece together with what is onhand.
This salsa turned out beautifully, and was a perfect condiment for our meals throughout the week. We’ll share the first meal we made it for soon.
In the meantime, we’d like to announce something that we’re dying to share with you. If you follow our blog, you might remember we’re currently in the midst of a kitchen renovation project in our new (to us) 1920’s home. We’re happy to announce that KitchenAid has partnered with us to sponsor the appliances! We couldn’t be more excited. We’ll be sharing details about our kitchen reno and the process behind the madness on KitchenAid’s blog, The Kitchenthusiast. We’ll keep you posted on when the content will be available. Hooray!Print
- Finely dice the tomatoes. Finely dice the onion. Cut the corn from the cob. Cut the jalapeño pepper in half and remove and discard the ribs and seeds, taking care to wash your hands when finished. Finely dice half of the pepper (for a medium salsa); reserve the other half for future use. Chop the cilantro.
- Mix all ingredients together in a bowl and add the juice of one lime and a few pinches kosher salt.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.