This recipe is compliments of my beau, Chef Keidi’s, Living SuperFood Recipes book. Pg 32

Here’s what you need:
2 cups tomatoes, sliced
1 cup cilantro, chopped and packed
2/3 cup onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup corn kernels, cut off the cob
1 1/2 tsp garlic, minced
1/4 cup fresh lime juice
1 tbl habanero or jalapeno pepper, minced
1/4 cup Nama Shoyo or Tamari soy sauce (or 1 tsp celtic sea salt)


Here’s what you do:
Add all ingredients except the tomatoes and corn to a food processor and pulse to coarse consistency. Add tomatoes and corn and pulse until they are just slightly cut into the larger mix. Serve with organic blue corn chips, flax or corn crackers. Corn salsa can also be used in veggie wraps and tacos.



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