Early tomatoes make a wonderful salsa. For this version we used green tomatoes, baby red onions and corn we had frozen from last summer. For seasoning we used fresh cilantro, salt, pepper and lime juice. Simple but delicious and bright. We served it with corn tortillas that we buy in bulk and toast in our toaster! Note: Not all corn tortillas do this neatly but we have found that Goya brand works well. You can also do a more complicated, but especially yummy version, in the oven. Sprinkle the tortillas with a little lime juice and salt and warm them up in the oven on a tray (lightly coated with oil). I use a 350 degree oven, but you can experiment with that. They will puff up quickly and burn if you don’t watch them.