It’s summer so that means fresh local tomatoes and fresh local corn. And right on cue this NYTimes Cooking recipe popped up on my news feed. It’s easy. It’s fresh. This salsa hits the sweet, hot, and tart tastes. One little change I did make was to blanch and peel the tomatoes. I also used nice meaty, ripe, plum tomatoes. Just one note of warning – the recipe calls for you to season to taste. Well, you’ll probably end up, spoon in hand, unable to stop tasting. It’s really that good. Simple ingredients combined for a big taste.