This is really easy, Brian Metzger says. Just remember to taste it along the way to make sure the heat/sweet/seasoning is right for you.

(Named for Brian Metzger’s wife, Michelle, aka Mimi.)

Serves: 4 to 6

  • 1 bag dehydrated beet chips (or your favorite chip)
  • 1 ripe Roma tomato
  • 1 large ripe avocado
  • 2 cups corn kernels (from about 2 ears)
  • 1 jalapeño pepper (seeds removed if you would like it less hot), cut into thin rings
  • 1 shallot, sliced into thin rings
  • 1 chopped English cucumber, skin on, cut into salsa-sized bites
  • 1 fresh lime
  • Pickling ingredients:
  • ¼ cup grapeseed oil (or any lightly flavored oil)
  • ¼ cup apple cider vinegar
  • ½ cup water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 5 whole peppercorns
  • Fresh ground pepper to taste
  • 1 teaspoon red chili flakes

Add corn, jalapeños, shallot and cucumber to large zippered freezer bag. Add the oil, vinegar, water, salt, sugar, red chili flakes, fresh ground pepper and whole peppercorns. Seal the bag and place it in the refrigerator for at least 30 minutes (can be refrigerated overnight for more intense flavors. Check the salsa to make sure it doesn’t get too intense for your liking.)

To serve, strain the pickled mixture from its liquid and set aside. Place the pickled veggies in a mixing bowl and add the lime juice. Add the cut-up tomatoes and cut-up avocado. Gently fold all ingredients together until the avocado begins to just break up (or all the way if you want to). Taste it — now is your chance to add salt, pepper and sugar to taste. Serve with the beet chips for dipping.

From Brian Metzger, owner of Jax Kitchen and The Abbey

From Brian Metzger, owner of Jax Kitchen and The Abbey