Camping Salsa
Make this camping salsa for your next trip. It packs in a ziplock bag and is ok to bring frozen in a cooler. Easy to make at the campsite too.
Yield: 3 cups
Equipment
- 1 large bowl
Ingredients
- 2 cups frozen sweet corn
- 2 medium ripe tomatoes (I use 3 Campari tomatoes or 2 Roma tomatoes), seeded and diced
- ½ small sweet onion diced
- ½-1 medium jalapeno diced (see notes for tips)
- 1 medium lime
- ¼ teaspoon sea salt or to taste
- 1 sprinkle sugar to taste
Instructions
- Cook the frozen corn according to the directions on the bag. Rinse in cold water to completely cool.
- Combine the corn with the remaining ingredients, adding salt and sugar last, to taste. It's best if you can refrigerate and allow the salsa to sit for at least 30 minutes before serving.
Notes
Prep jalapeño for mild salsa. Cut the top off the jalapeño. Then cut it in half and use the tip of the knife to carefully remove and discard the seeds and ribs.
Use gloves for the jalapeño. If you are making this while camping and don't have a good handwashing station at the campsite, you might want to wear gloves when chopping the jalapeño. Try not to touch the jalapeño seeds, membrane and ribs. Alternatively, you can substitute it for some green bell pepper.
Tips for making this salsa at the campsite: read the post above for full details.
Tips for bringing this salsa to the campsite: Pack flat in freezer ziplock bags and bring chilled or frozen in the cooler. Defrost and serve at the campsite.