1 pound tomatoes, chopped
2 yellow or red bell peppers, seeded and chopped
1 cup cooked corn kernels (see notes)
3 scallions, finely chopped
2 jalapeno or Serrano chilies, seeded and chopped
1 large clove garlic, minced
3 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons cider vinegar
1/2 teaspoon salt, or to taste

Combine the tomatoes, peppers, corn, scallions, chilies, garlic, cilantro, lime juice, vinegar, and salt in a glass or ceramic bowl and stir gently to mix. Adjust the salt. Let the salsa stand for about an hour to let the flavors blend. Serve or cover and refrigerate for several hours. Let the salsa reach room temperature before serving.

NOTES

You can use frozen corn kernels, cooked and cooled. For better flavor, use leftover boiled summer corn, or, best yet, grill a few ears over hot coals or roast them in a very hot oven (400°F) until the husks blacken, which will take about 15 minutes and require turning several times. Let the corn cool and then slice the kernels from the cobs.