Makes 2 cups

1/2 cup fresh corn kernels (1 small ear)

1 medium green bell pepper, cored and seeded

1/2 medium onion

2 red chile peppers, stemmed

1 large garlic clove

1 cup cilantro

1/2 tablespoon tomato paste

1/2 cup water

1/8 teaspoon ground cumin

1/8 teaspoon salt

• Bring water to boil in small pot, drop in the corn, count to 5 and drain immediately.

• Coarsely chop the bell pepper, onion, chile peppers, garlic and cilantro.

• In a bowl, mix together the tomato paste, ½ cup water, cumin and salt.

• Add chopped ingredients and the corn; stir.

• Serve or cover and store in refrigerator for up to a week.

- The Well-Filled Tortilla Cookbook, Victoria Wise and Susanna Hoffman

Nutritional information per 2 tablespoon serving: 8 cal., 0 fat, 0 chol., 2 g carb., 5 mg sodium, 0 fiber, 0 pro.