Wingin' It Summer Salsa

Don't you hate it when you have some of the ingredients to make a favorite dish, but not all. Or not enough of something to make a whole recipe?

That's when I just wing it. I scour the fridge and the garden and the pantry and try to find enough of whatever to make it make sense.

Tonight I had a couple of leftover tomatoes, but no fresh jalapenos or serranos and no pickled jalapenos, all of which are required in my sister's salsa recipe. But I did have an avocado and a can of corn ... and Italian banana pepper rings in a jar. Knowing that for good salsa, you need sweet, hot, sour/acid, crunch and color, I improvised.

Isn't this pretty?

Wingin' It Summer Salsa
3 vine ripe tomatoes, seeded and diced
1 can Niblet corn, though fresh or grilled corn would probably be better
1 avocado, diced
1/4 to 1/2 red onion, diced
Handful of cilantro, chopped fine
6-12 pickled banana pepper rings and a swig or two of the juice
Juice of one lime
Salt to taste (and Tajin if you're feeling froggy)

Possible additions: 1 can of rinsed black beans, diced pineapple/peach/plum/nectarine or two, dash hot sauce, little cubes of pepperjack cheese or queso fresco.

Serve on chips, over grilled fish or chicken, with a spoon.