Fresh Mex Salsa Recipe
August 21, 2008 · Print This Article
A fresh mex salsa recipe is just what you need now that the tomatoes are reaching their peak. My homemade salsa recipe, “Fresh Mex Fiesta Salsa” will be a home run hit with your family. A sure thing for pot-luck-suppers, as well . It’s so good and hardy that we often make it a lite meal…along with a little fruit.
Since this fresh salsa keeps in the fridge for a couple of days, it’s great to snack on… especially if you have hungry kids or hubby that just want a bite to eat before dinner is ready. Of course… I think salsa is the best anytime of day… a bite or two for breakfast… a mid morning snack… and just before bed…. no I don’t get heart burn! Not from salsa anyway.
Even the salsa ingredients look good on their own… bright and cheerful. No need to write down the recipe. If you sign in below… I’ll send you a fancy printable copy for your files.
1 16 oz package of frozen corn… thawed and at room temp.
1 small green pepper, diced. 1 small red pepper, diced and 1 red onion, diced.
1 bunch of cilantro, chopped fine. 1 Jalapeno pepper, chopped fine (optional)
(Growing cilantro in your own container herb garden is easy)
1 can black beans, drained and washed and drained again
4 or 5 large tomatoes. (as as as desired for taste)
1/4 C white vinegar
1/2 C veg. oil or lite olive oil
2 tes. chili powder
2 tes. cumin powder
1 tes. salt
4 limes… (Hint: warm limes in microwave for abt. 30 sec. Roll limes on hard surface with palm of hand. Breaks juice buds inside. Get more juice from your limes.)
Combine all ingred. except tomatoes and lime juice. Add tomatoes last so you don’t mush them. Add lime juice to taste. I like lots of lime.
Chill for about 1 1/2 hrs. Serve with scoop tortilla chips.
Sit back and watch the video… it will make your mouth water!
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