This salsa is a great accompaniment to any burritos or tacos. I have made this salsa and served it with corn chips and guacamole.

Boil a small pot of water and place the cob of corn into the boiling water and cook for 8 to 10 minutes. Take out of the water and cool. Finely dice the onion, garlic and ginger and place into a small bowl. Cut the tomatos into quarters and take the seeds out. Dice the tomatos into small dice and add to the onion. Take the corn off the cob and add to the mix with the chopped parsley and add. Slice the celery and then cut into small dice. Add to the mix. Take the capsicum and cut into small dice and add to the mix. In a separate bowl, mix the olive oil, vinegar, sugar and hot paprika. Mix all the salsa ingredients together with the dressing. Chop the red chili last and add to the salsa. Serve in a small side bowl with corn chips and vegetable sticks.

1 large chili

1 medium onion

3 medium tomato’s

1 teaspoon chopped parsley

1 cob corn

1 stalk celery

¼ rep pepper

¼ green pepper

1 teaspoon hot paprika

1 clove garlic

1 teaspoon ginger

1 teaspoon olive oil

1 teaspoon white vinegar

1 teaspoon sugar

Time to make 25 minutes Serves 10