3 medium tomatoes [local is best],
1 medium vildalia onion [preferred]
1 small jalapeno pepper
1 large green pepper
8 oz can of black beans, rinsed
8 oz can of mixed yellow and shoepeg corn, rinsed
Two limes
1 tsp minced garlic
1/2 tsp Jamaican jerk spice
3 Tbsp fresh cilantro
1 tsp sugar
sea salt and black pepper to taste

Dice by hand all fresh vegetables to bite size where a good mix will fit on a chip.

Add rinsed beans and corn. Mix in chopped cilantro and minced garlic. Sprinkle in sugar.

Cut limes in 1/2 after rolling with your hand and then squeeze into your salsa. Add sea salt and back pepper to taste.

Toss, toss, toss… then taste, taste, taste.

There is a splendid burst of flavor when balancing heat with sweetness so don’t be afraid to try these other additions like mangos, melons, pineapple and even diced English cukes.