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Corn Salsa

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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes about 1 quart
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons fresh lemon juice
5 large garlic cloves, finely chopped
3 large ears sweet white corn
12 ounces tomatillos, husked, rinsed, finely chopped
2 large ripe tomatoes, finely chopped
1 red onion, finely chopped
1 small jalapeno chile, seeded, deveined, finely chopped
Whisk oil, vinegar, lemon juice and garlic in a large bowl. Add the corn, tomatillos, tomatoes, red onion, and jalapeno chile. Season to taste with salt and pepper.

Store the Corn Salsa in a quart jar with a snug lid and keep refrigerated.

Recipe created exclusively for by Marion Cunningham.

Serving size = 2 tablespoons

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1 quart
Calories: 50
Sodium: 4mg
Fiber: 1g
Carbohydrates, Total: 4g
Protein: 1g
% Cal. from Fat: 72%
Fat. Total: 4g
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