Corn Salsa - 1

Recipe Ingredients

16 oz	454g	Corn; canned - drained (1 can)
4 oz	113g	Green chilies; canned - drain
1		Jalapeno chile - *
1/4 cup	36g / 1.3oz	Green bell pepper - chopped
1/4 cup	15g / 0.5oz	Green onions w/tops - sliced
2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	Vegetable oil
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

* Jalapeno chile should be seeded and finely chopped.

Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.

Makes about 2 1/3 cups Salsa.

Source:
"The Art of South American Cooking," by Felipe Rojas-Lomba

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.