Roasted Red Pepper Salsa

Roasted Red Pepper Salsa Recipe
Oxmoor House
Fry up some quartered corn tortillas for your own fresh chips.

Yield:

2 1/2 cups

Recipe from

Gooseberry Patch

Ingredients

2 cups corn
2 tomatoes, diced
1 (7-oz) jar roasted red peppers. drained and chopped
2 green onions, finely chopped
1 jalapeno pepper, seeded and minced
3 tablespoons fresh cilantro, minced
2 tablespoons lime juice
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
2 avocados, pitted, peeled and chopped
Multicolored tortilla chips

Preparation

Gently stir together first 12 ingredients; cover and refrigerate at least 2 hours before serving. Serve with multicolored tortilla chips.

Note:

Classic Christmas Recipes

 

December 2010
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