| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Sauces, Vegetables, Mexican | 4 | Servings |
INGREDIENTS
| 16 | oz | Corn; Canned, Drained (1 cn) |
| 4 | oz | Green Chilies; Canned, Drain |
| 1 | Jalapeno Chile; * | |
| 1/4 | c | Green Bell Pepper; Chopped |
| 1/4 | c | Green Onions w/tops; Sliced |
| 2 | tb | White Wine Vinegar |
| 1 | tb | Vegetable Oil |
| 1/4 | ts | Salt |
INSTRUCTIONS
* Jalapeno chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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