RECIPE SUBMITTED BY Rick Thompson
Corn Salsa
16 ounces Corn; Canned — Drained
1 can – 4 ounces Green Chilies; Canned — Drain
1 each Jalapeno Chile — *
1/4 cup Green Bell Pepper — Chopped
1/4 cup Green Onions w/tops — Sliced
2 tablespoons White Wine Vinegar
1 tablespoon Vegetable Oil
1/4 teaspoon Salt
* 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.
Corn Salsa
16 ounces Corn; Canned — Drained
1 can – 4 ounces Green Chilies; Canned — Drain
1 each Jalapeno Chile — *
1/4 cup Green Bell Pepper — Chopped
1/4 cup Green Onions w/tops — Sliced
2 tablespoons White Wine Vinegar
1 tablespoon Vegetable Oil
1/4 teaspoon Salt
* 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.
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