Sunday, May 5, 2013

Southwestern Corn Salsa

Well it's Cinco de Mayo so what better day is there to make a good Mexican recipe for having a party or kicking back with a margarita and a movie.

I love when I come across a sweet corn salsa recipe in the store or at a Mexican restaurant.  But why do I have to go out to enjoy something so delicious? That's how I came with a corn salsa recipe that is easy and fresh.

       Southwestern Corn Salsa Ingredients
   -  3/4 c. of corn
   -  1/4 c. minced onions
   -  1/2 tbs. of garlic
   -  1/2 tbs. cayenne
   -  1/2 tbs. cumin
   -  2 tbs. vinegar
   - 1 1/2 tbs. red peppers minced
   - 1 1/2 tbs. green peppers minced
   - 1 tbs. lime
   - 1 can 28 oz. plum tomatoes
      Makes about 6 servings

   Start out by taking your 28 oz. can of plum tomatoes and chop them. Then put them in a strainer to sit for about 20 minutes in a sink. It will help keep your salsa from becoming too watery. While those are straining, take the 3/4 c. of corn, 1/4 c. minced onions, 1 1/2 tbs. of red and green peppers and mix them in a bowl.

Then take all your seasonings and mix them with the veggies. After that's complete, put the 2 tbs of vinegar, 1/2 tbs. of garlic, and 1 tbs. of lime, and mix well. 

 After the tomatoes are done straining, shake the container to get any access fluid out the bottom. Then, mix in the tomatoes with your other ingredients.

You can add more lime or more veggies depending on your taste buds. Once everything is mixed put some seran wrap over the bowl. Chill in the fridge for about an hour and then enjoy a great mild Mexican salsa.

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