Corn and Tomato Salsa
1 ear's worth of corn kernels
3 medium ripe tomatoes, finely chopped
1/2 small red onion, finely chopped
1 fresh hot green chili, cored, seeded, and finely chopped
4 tbsp. chopped cilantro
1 tbsp. basalmic vinegar
Steam the corn kernels for about 5 minutes until just tender and quite juicy. Remove them from the heat and rinse under cold water. Mix together the tomatoes, onion, chili to taste, cilantro, vinegar, and salt to taste. Top each cracker with the salsa, the the corn, or mix the two together.
Salsa dancing originated in Cuba before gaining popularity in New York in the 1950's where it then incorporated traditional Puerto Rican rhythms.