Recipe N^o 551 salsa Adapted 2015

Corn salsa

Name: Corn salsa
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 320 g Corn kernels, yellow, canned, drained; 320 g Corn kernels, white, canned, drained, chopped; 100 g Green chiles, canned, drained, chopped; 60 g Olives, chopped; 4 medium (4" / 10.2 cm long (60 g) Scallions, white parts, thinly sliced; 200 g Tomatoes, seeded, finely chopped; 20 g Jalapeno pepper, seeded and chopped (optional); 45 g Vinegar, white; 70 g Olive oil; 3 g Salt; 1.5 g Coriander, leaves and stem, fresh, finely chopped

Adapted from Home Cooking with Trisha Yearwood, Clarkson Potter, 2010

Fat 65% Carbs 37% Protein 6% 102 kcal

Fat 65% · 7g

Carbs 37% · 9g

Protein 6% · 2g

Time

Prep: 15 minutes

Total: 1 hour 15 minutes

Difficulty

very easy

Yield

12 serves • 1200 g

Metric Imperial

Corn kernels, yellow, canned, drained (1 can)

320 g
Corn kernels, white, canned, drained, chopped (1 can)

320 g
Green chiles, canned, drained, chopped (1 can)

100 g
Olives, chopped

60 g
Scallions, white parts, thinly sliced (4 medium (4" / 10.2 cm long)

60 g
Tomatoes, seeded, finely chopped (2 medium)

200 g
Jalapeno pepper, seeded and chopped (optional) (2 pepper)

20 g
Vinegar, white (3 tbsp)

45 g
Olive oil (5 tbsp + 1 tsp)

70 g
Salt (½ tsp)

3 g

01

Mix in a medium bowl.
02

Transfer to refrigerator to chill for at least 1 hour.

Coriander, leaves and stem, fresh, finely chopped (4¾ tsp)

1.5 g

03

Just before serving, add to mixture and stir to combine.

Category: salsa
Meal: component condiment
Cuisine: mexican
Diet: vegetarian
Tags: salsa

Scaling

Serves 12

Serving 100 g

Energy 102 kcal

Yield 1200 g

Factor 1.00

320 g

Corn salsa

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