Corn Salsa

Yet another hit with my guests at any get together... I got this from a spa recipe, altered it just a hair and it is great to serve with the tomato and chili pepper soup!

1 can of corn
1 can of diced, stewed tomatoes (you will drain and blend them)
1/2 cup small diced jalapeno peppers
1/2 cup finely diced red onions
2 Roma tomatoes diced in small bits
1/4 cup lime juice, fresh if possible
2 tbs cilantro or parsley (I prefer parsley because I don't like the taste of cilantro)
1/2 tsp pepper
Salt to taste

Drain the corn, then in a cake pan or what ever you want to use, put some olive oil to coat the bottom, dump the corn out and spread it out evenly to roast at 350 degrees for about ten minutes (at least until it looks like the edges are getting a little tougher)

Drain the stewed tomatoes as much as possible, then blend for only a few seconds to have a thick paste like consistency. Don't really worry about what it does or doesn't look like, you just want the slimy chunks to be more paste like.

Chop ALL of the ingredients but the corn of course because that is roasting, juice a fresh lime if you have one (a tip for juicing a lime... cut in half, stab a fork in it and cup the lime half with one hand, hold fork with other and just twist the fork around in side over a bowl. No need for fancy gadgetry, or just use the juice in a bottle.

Put all ingredients in a small bowl, dump lime juice over it and stir.

Once the corn is done, dump that in, you will most likely have to scrape it out, as it will naturally stick to many pans. Cover and place it in the fridge for at least 30 minutes, you can serve right away but it is better if let sitting a bit to absorb all the flavors!

TORTILLA CHIPS:

Buy small sized tortilla shells depending on how many guests you have make that many shells.
Don't be afraid to get messy here, this is the fun of cooking. Put some oil on a plate, stick your hand in it and barely coat the shell on both sides. You can just set the shell in the oil but I find that makes them too heavily coated. Once they are done on both and you have made as many as you want, stack them, slice them like pizza wedges, spread them out on a baking sheet and season. You can use anything you want. We like garlic salt or Lawyrys seasoned salt, but the possibilities are endless. Bake for only a few minutes on 350, be sure to check them as they will burn quickly. Once they are a nice golden brown and some will bubble up, don't worry, you can remove them. Make as many as you need

You can also add more tomatoes and go ahead and blend one or two in a blender or food processor if you like a more runny salsa.