Exit 109 Salsa

5 plum tomatoes 1 red bell pepper 1 yellow bell pepper 1 bunch scallions 1 ear sweet corn, picked today 2 tomatillos 1 habanero pepper*

2-3 cloves garlic 1/2 tsp. salt 2 tsp. cumin 1 tsp. coriander 1 tsp. chili powder 1 lime 1 T. balsamic vinegar

If possible, buy all produce at Sickles Farm in Little Silver, New Jersey, after spending the afternoon at the beach. Put on some cutoffs and flip-flops and crank up the Boss on your stereo. Sit on the back steps and shuck the corn (you bought some extra for dinner, right?) Bring about 2 inches of water to a boil in a large covered pot. Add corn and simmer 5-8 minutes until tender. In the meantime, mince garlic and habanero (you might want to wear gloves or at least rub a little olive oil into your hands so you don't absorb too much habanero juice, which stings like hell.) Place in a medium bowl with other spices. Juice the lime into the bowl, add vinegar, and combine well. Remove corn from pot and allow to cool. Dice other vegetables and add to bowl. Cut corn off cob and stir into salsa mixture. Refrigerate at least an hour before serving. *For milder salsa, use a jalapeno pepper instead.

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