Recipe of the Day — Rainbow Gringo Salsa

This recipe isn’t a traditional salsa at all — it’s very chunky — but it’s yummy! Leftovers work well when mixed into rice, a Mexican flavored soup, chicken/rice dishes, etc.


Rainbow Gringo Salsa

2-3 tomatoes, chopped (Roma are great)

1 small orange bell pepper, chopped
1- 15 oz can of whole kernel corn, drained
½ c. fresh cilantro, minced
1- 4 oz can chopped green chiles
1 jar medium green salsa (I really like Hernez)

1 small red onion, chopped
4-5 toes garlic, minced
½ medium white onion, chopped
1-15 oz can black beans, rinsed and drained
1 T. lemon or lime juice (or some of each)

Mix all ingredients; serve with chips. Makes roughly 2 quarts.

Red, yellow and green bell pepper can also be used. This is a favorite wherever I take it.

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