"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

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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