Ingredients
8 firm roma tomatoes
fresh cilantra, stems removed
1 can white shoepeg corn
several slices of a purple onion or shallot
2 cloves garlic
fresh lime
salt
fresh ground pepper
cajun spice
avocado (optional)
Preparation
Cut tomatoes in half and remove seeds. Quarter. Place in food processor or dice by hand. Place garlic cloves, onions or shallot, good handful of cilantra, salt and pepper to taste and cajun seasoning to taste in food processor. Process until chunky consistency. Turn into serving bowl. Drain corn and add to salsa. Squeese fresh lim juice all over. Gently stir to combine. If desired, add chopped, chunky peices of avocado at the same time you add the corn. Stirring gently.
