Mexicali Corn Salsa
Spice up any meal when you serve this salsa alongside; great as an appetizer dip as well.
1 (16-ounce) jar ORTEGA Salsa - Thick & Chunky
1 1/3 cups whole kernel corn
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro, optional
- Combine salsa, corn, bell peppers and cilantro in medium bowl. Cover; refrigerate for at least 2 hours.
- Serve as a relish with meat or poultry or as a dip with tortilla chips.
Makes 24 appetizer servings.
Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.