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Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Chopped red onion

  2. 1 cup 62g / 2 1/5oz Corn kernels

  3. 1 cup 146g / 5.1oz Chopped red peppers

  4. 1 tablespoon 15ml Chopped garlic

  5. 2 tablespoons 30ml Jalapeos - chopped (medium)

  6. 2 tablespoons 30ml Fresh cilantro Salt - to taste

  7. 1 teaspoon 5ml Sugar

  8. 2 tablespoons 30ml White vinegar

  9. 2 tablespoons 30ml Salad oil

  10. 1/4 cup 59ml Tomato juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix the above ingredients together. Allow salsa to set up at least two days in refrigerator before serving.

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