Grandma’s Mexican Salsa

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Serving Size: 2 cups

Ingredients:
1/2 large white onion, finely diced
1/4 cup apple cider vinegar
3/4 tablespoon sugar
1 teaspoon salt
6 roma tomatoes
1 to 2 jalapeños
2 to 3 cloves garlic, unpeeled
1/2 teaspoon salt, plus more to taste
1 handful cilantro
Squeeze of lime juice

Directions:
Combine the vinegar, sugar, salt, and 1/2 cup hot tap water in a container. Add the onion, cover, and let sit for at least an hour at room temperature. Grill the tomatoes, jalapeños, and garlic until blackened on all sides. The jalapeños and garlic will blacken faster than the tomatoes, so keep an eye on them and take them off when they’re done. Set aside to cool. When cool enough to handle, peel the blackened skin off the garlic and discard. If you want a less spicy salsa, de-seed the jalapeños. Blend the tomatoes, jalapeños, and garlic in a blender with salt and cilantro. Drain the onion and stir your desired amount into the blended tomato mixture. Finish with a squeeze of lime and salt to taste, if needed.

Corn and Avocado Salsa

Ingredients:
canned corn
1 avocado
half onion, finely sliced
1 red bell pepper, finely sliced
1 clove garlic, minced
1 Tbsp ground cumin
1 tsp crushed red pepper flakes
1/4 cup fresh cilantro
1/3 cup red wine vinegar
2 Tbsp olive oil
1/4 cup fresh lime juice
salt and black pepper to taste

Pineapple Avocado Salsa

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Ingredients:
1 cup diced fresh pineapple
1 avocado diced
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and finely chopped (optional)
juice of 1 lime
salt to taste

Directions:
Toss all ingredients together in a large bowl.  Serve immediately or cover and chill until ready to use.

Corn Cake

Ingredients:
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions:
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.

In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.

Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.