In this next recipe, ripe red tomatoes can replace the yellow ones, and you will have an even more colourful salsa.
Gently fry the onion in the oil until soft, and then add the tomatoes and chilli; raise the heat, and add the apple juice.
Cook the vegetables until soft, and then add the seasoning, the coriander and the corn kernels, cut with a sharp knife from the, cob. Slake the cornflour with a little cold water, and stir into the salsa until it thickens. Serve cold with grilled meats, fish or vegetables.
© 2000 Frances Bissell. All rights reserved.