Sweetcorn Salsa with Red Onion, Jalapeño & Chili - Tom Aikens

Ingredients

• 100g plum tomatoes, diced (skin and seeds left in)
• 100g tomatillos or green tomatoes, diced
• 100g red onion, finely diced
• 25g lime juice + zest of ½ lime
• 12g chili blend (see sub-recipe below)
• 14g canned smoked chipotle paste
• 8g salt
• 10g sugar
• 2 charred corn cobs, kernels shaved off
• 1 garlic clove, finely chopped
• 1–2 jalapeños, deseeded and finely chopped
• Small handful of coriander, roughly chopped
• Juice & zest of 1 lime
• 50ml olive oil
• 2 spring onions, thinly sliced on the bias
• 6g salt
• 6 turns of black pepper