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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Dicey Salsa Recipe

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This recipe for Dicey Salsa is from The Milner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Ripe Tomatoes
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Green Bell Pepper
1 Small Red Onion
1/2 cup chopped Jalapeņos (jar or fresh)
1 Can Black Beans
1 Can White Shoepeg Corn
3 or 4 cloves pressed Garlic
1/2 bunch Cilantro
1/2 cup Red Wine Vinegar
1/4 cup Canola Oil
1 packet Splenda
Salt and Pepper to taste
Directions:
Directions:
Dice Tomatoes, Peppers, Red Onion and Jalapeņos. Drain and rinse Black Beans. Drain Shoepeg Corn. Press Garlic Cloves. Snip Cilantro with kitchen shears into small pieces. Place all ingredients in a large bowl. Add Red Wine Vinegar, Canola Oil and Splenda.
Mix together and add Salt and Pepper to taste.
Personal Notes:
Personal Notes:
This recipe makes a large batch, which is good because it goes fast. You can use this Salsa on chips or cooked over Chicken, Fish or Pork.

 

 

 

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