This summer salsa can be used as an appetizer and served with corn chips. However, it’s also excellent spooned over grilled fish.
INGREDIENTS:
1 large bunch cilantro (about 4 oz.), stems and leaves
3 medium green onions
3 medium cloves garlic
2 teaspoons soy sauce
1 teaspoon Sriracha hot sauce
1/4 cup rice vinegar
2 tablespoons fresh lime juice
6 tablespoons honey
1/2 cup raw cashews
1 teaspoon cumin
1/4 cup extra virgin olive oil
3 ears fresh corn kernels
1 medium jalapeño, finely chopped
Salt and freshly ground black pepper, to taste
METHOD:
Place all of the ingredients (EXCEPT olive oil, corn, and jalapeno) into the bowl of a food processor. Process until mixture is finely pureed. Slowly drizzle in olive oil. Pour into a mixing bowl. Add corn kernels and jalapeño, and stir to combine.
