Pepper & Corn Salsa served with Jack Black Barbecued Ribs and Roasted Cheddar Potatoes.
 Pepper & Corn Salsa
Makes a terrific salsa or add an extra can of corn and offer it as a side dish with barbecue--yummy.
 

2 cans diced tomatoes, drained
1 can whole kernel corn, drained
1 white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2-3 jalapeno peppers, minced
2 tablespoons chopped cilantro
1/2 tablespoon garlic powder
1 tablespoon red wine vinegar
1 tablespoon cumin powder
1 tablespoon chili powder
1/2 tablespoon paprika
 
Mix all ingredients in large bowl at least a day before serving. Keep chilled.
 
Recipe From:

Tennessee Hometown Cookbook
 
 


Recipes ©: Great American Cookbooks an imprint of

 

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