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Pepper Corn Salsa
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1 large red onion, diced
1/2 cup virgin olive oil
1 Anaheim chili, skinned seeded and diced
1 green bell pepper, seeded, grilled, skinned and diced
2 large red tomatoes, diced
2 large yellow tomatoes, diced
1 cup fresh kernel corn
1 tsp. salt
1 tsp. pepper
2 limes, juiced
1/2 bunch cilantro, chopped
1 jalapeno chili pepper, seeded and diced
In a large pan over medium-high heat, saute diced red onion in olive oil. After 2 minutes, add Anaheim and green bell peppers. Saute 2 more minutes and add tomatoes, corn, salt and pepper. Saute 2 additional minutes, remove from the pan and place salsa in a large container to cool. refrigerator for 3 hours. Before serving, add lime juice, chopped cilantro and jalapeno pepper.
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