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Oxmoor House Photo by: Oxmoor House

Roasted Red Pepper Salsa

Fry up some quartered corn tortillas for your own fresh chips.

Gooseberry Patch DECEMBER 2010

  • Yield: 2 1/2 cups

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.

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Roasted Red Pepper Salsa recipe

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