Indian Summer Salsa

A perfect combination of the fresh fare of summer and autumn’s warm comfort. Goodbye sunshine. Welcome hot cider.
To Make The Salsa
Begin with the warm:
20 small tomatoes
1 large onion
4 small sweet yellow pepper
3 ears of corn
Thrown the above on a hot grill. Rotate often. Cook until skins become tender and slightly charred. Dice (skins and all) and throw into a big bowl.
Throw in some cool:
Dice the following, then add to the above mixture.
1 c. frozen white corn
(if you didn’t have fresh corn on hand to grill)
4 stalks of celery
1 cup of cilantro
Stir in:
Juice of 4 limes or 1/4 c. white vinegar
2 tsp. cumin
1 tsp. cayenne pepper
2 T. Salt
Pepper to taste
Delightful dipping!