"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn and Pepper Salsa Recipe

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This recipe for Corn and Pepper Salsa, by , is from The da Silva Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria da Silva
Added: Sunday, October 28, 2007


1 10-ounce package frozen whole kernel corn
1 large onion, chopped (1 cup)
1/4 cup water
2 large green peppers, finely chopped (2 cups)
2 cups seeded and chopped tomatoes
1 8-ounce can tomato sauce
4 - 6 jalapeņo peppers, seeded and finely chopped
1/4 cup snipped fresh cilantro
2 - 3 cloves garlic, minced
2 tbsp red wine vinegar
1/2 tsp ground cumin
1/2 tsp salt

Combine corn, onion, and water in a medium saucepan.
Bring to boiling; reduce heat and simmer, covered, for 1 minute.

Combine the drained corn mixture, green peppers, chopped tomatoes, tomato sauce, jalapeņo peppers, cilantro, garlic, vinegar, cumin and salt in a large bowl.
Chill in refrigerator for up to 4 days.

Number Of Servings:
Number Of Servings:
makes 6 cups.




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