Sunset Salsa

• 4 large heirloom tomatoes, various colors
• 1/2 red onion, chopped
• 1/2 cup fresh cilantro, chopped
• 2 ears of corn
• 2 limes
• 2 jalepenos, seeded and chopped
• 1 tablespoon kosher salt
• 2 cloves fresh garlic, minced
• Freshly ground pepper to taste
• Your favorite torilla chips

1. Grill both ears of corn until cooked to tender and lightly charred. Remove all kernels from cobs and add to large mixing bowl.
2. Chop tomatoes, onion, garlic, and jalepenos and combine in a large bowl. Add corn to bowl and stir.
3. After washing cilantro, squeeze portion in your hand to lightly bruise leaves. Chop finely and add to bowl.
4. Squeeze limes into the bowl and combine all ingredients. Add salt and pepper to taste and place salsa in the refrigerator for at least 30 minutes and up to 4 hours before serving. Serve in a bowl with your favorite tortilla chips on the side!

heirloom tomatoes, red onion, fresh cilantro, corn, limes, jalepenos, kosher salt, garlic, freshly ground pepper, torilla chips

Taken from food52.com/recipes/5898-sunset-salsa (may not work)