I learned this recipe from an Italian Macro Cook. It’s the perfect macro salsa, great in Burritos or on Tamales. Crunchy and flavorful, you won’t miss the Tomatoes.
Begin by washing and slicing cucumbers into 1/4 inch triangles and placing in a mixing bowl. Strip corn from cob and add to bowl. Slice red onion thinly, chop cilantro and add to mixture. Shake some umeboshi vinegar along with a bit of brown rice vinegar and squeeze gently with your hands to help soften. Let sit for 10-15 minutes and you’re ready to enjoy!