2 FOR 1: MY TRADITIONAL SALSA, AS WELL AS MY EASY MAKE OVER- (CORN SALSA)

Are you kidding me? Buying salsa in a jar? NOPE! Time to make your fresh one at home.
 
Category:  Side, Veggie, Salsas
Approx. Prep and Cook Time:  15 Minutes
Approximate Cost:    $5.39 or $1.35 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 4
 
Ingredients
1 ½ to 2 c. of cherry tomatoes ($1.20)
2 large chopped garlic cloves (.20)
1 small size jalapeno (.40)
1 ½ tbsp. lemon (for juice) (.50)
¼ onion chopped (.20)
1/3 c. of basil, chiffonade (only use the leaves) ($1.00)
Garlic salt to taste (.10)
3 tbsp. Angie’s basting Olive oil (.80)
1 c. thaw white corn (or 1 small can) (Optional) (.99)
 
Directions

• No rocket science here, just chopped/cut/chiffonade the tomatoes, onion, garlic, basil leaves, and jalapeno and throw it all in a med-size bowl.
• In a separate small bowl add the lemon juice, basting olive oil, salt and pepper to taste and whisk well until all ingredients blend.
• Mix the liquid ingredients with the veggies carefully. If you want to add the corn, now is the time. Then stir well and refrigerate for at least 15 minutes before serving.

 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil