mexi-corn salsa
- Categories
- Poultry
- Yield
- 12 ounces
| Measure | Ingredient |
|---|---|
| 11 ounces | Corn, whole kernel drained |
| 2 mediums | Tomatoes, Roma, seeded, diced |
| 4 ounces | Chilies, green, chopped undrained |
| ¼ cup | Onions, green, sliced |
| 2 tablespoons | Juice, lemon |
| 1 tablespoon | Cilantro, minced |
| 1 small | Pepper, Jalapeno, finely chopped |
| 1 small | Garlic, clove, minced |
| ¼ teaspoon | Salt |
In a small bowl, mix together all of the ingredients, and set aside.
Cook: Nancy Labrie, New Hampshire Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94
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