Eating it on the cob isn't the only way to make use of fresh corn. Herald Food Editor Jeff Tiedeman is going to add some tasty kernels to a black bean and avocado salsa at Chef Jeff, the Red River Valley's newest food blog of fun, at Chef Jeff
With the tomatoes soon a big commodity in backyard vegetable gardens, I’ve had a few calls from individuals asking about cooked salsa recipes. I featured one of my favorite go-to recipes a few years back, so I’m going to include it again this week, along with another easy-to-make cooked version and my favorite fresh salsa recipe.
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