Mexi corn salsa

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

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