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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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The second best thing I have gotten from Texas! Actually, this salsa recipe comes from our bishop's wife. She makes it for every church activity and it is always devoured! Last night I told her I couldn't leave Rexburg without her salsa recipe so here it is. The recipe makes enough to feed our entire church, so you could cut the recipe in half or thirds. Ingredients:
14 roma tomatoes |
2 bunches green onions |
1 bunch cilantro |
1 yellow pepper |
1 orange bell pepper |
1 green pepper |
1 jalapeno (finely chopped, to your taste) |
2 (14 ounce) cans black olives (chopped) |
4 garlic cloves (minced) |
1 (24 ounce) bottle italian salad dressing (drain off oil) |
3 (14 ounce) cans white shoepeg corn (no substitutes) |
2 tablespoons white vinegar |
2 tablespoons cavendars all purpose greek seasoning |
2 tablespoons sugar |
1 tablespoon lime juice |
Directions:
1. Chop tomatoes, peppers, and olives into very small pieces.
2. Combine with all other ingredients in a large bowl.
3. Serve with tortilla chips.
4. Enjoy!
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