Garden Salsa

1 medium zucchini, ¼ inch dice
½ t. salt
1 c. plum tomatoes, ¼ inch dice
½ c. cooked corn kernels (grilled if possible)
1 T. lime juice
2 T. minced red onion
1 jalapeno pepper, seeded and minced
1 garlic clove, pressed

In colander, toss zucchini with salt. Let stand about 30 minutes. Rinse well under cold water. A handful at a time, squeeze out the excess liquid. Moss with rest of ingredients and salt to taste. Chill covered at least an hour. Serve with chips or as a fresh sauce on chicken, baked potatoes or pasta. This is a mild version - ramp up the heat by using different chiles.

  ©Kate Jerome 2019