Summer Vegetable Garden Salsa

It's that magical time of year.

Local gardens are bursting with beautiful vegetables 

and nothing ever tastes as good as it does right now. 

To take advantage of the bounty of the season 

I'm sharing one of my favorite late summer recipes today.

It's from my friend Joan, who creates magic in her kitchen every day...

 Summer Vegetable Garden Salsa

To make about 4 cups, (which is never enough) 

you'll need:

2 large tomatoes (about one pound) seeded and finely diced

(Joan peels them. I'm too lazy)

1/2 medium red pepper, diced

1/2 medium yellow pepper, diced

1/2 medium orange pepper, diced

1 large carrot peeled and diced very finely

1/2 cup corn kernels (about one medium ear)

2 T finely chopped cilantro

1 small jalapeno pepper, seeded and finely chopped

2 T freshly squeezed lemon juice

1 tsp salt

1/4 t pepper 

1 avocado, peeled and cut into 1/2 inch pieces

Combine all ingredients except avocado and refrigerate 1 hour.

(May be prepared up to 4 hours ahead)

Add avocado just prior to serving with crisp Tortilla Chips.

I strongly recommend doubling or tripling this recipe.

You're chopping 1/2 of those peppers anyway...  

This could be dinner, all by itself!

There will be NO leftovers.

I'm off to enjoy these last golden days of summer....

Linking to:
The Scoop at Stone Gable
Metamorphosis Monday at Between Naps on the Porch
Wow Us Wednesdays at Savvy Southern Style