Corn and Pepper Salsa

Left over corn … I always have left over corn. Why do I always have left over corn? I hate throwing food away…it’s one of my three biggest pet peeves.. next to repeating myself and having to turn around in town and go back the way I just came. I’m always forgetting something…. Oh,  back to the left over corn.. I had to think of something, it needed to be eaten or just bite the bullet and toss it…. think Katt, think! ( insert Final Jeopardy Theme Song here…)  Corn salsa! Duh, It’s Taco night! Check out this easy recipe….

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The Victims…

One 14.5 oz can of diced tomatoes ( do not drain)

Four ears of roasted corn ( left over or fresh)

Half of a large green bell pepper diced

1/4 of a white onion diced

One Tablespoon Rice Wine Vinegar

One Tablespoon Mrs. Wages™ Salsa mix ( I’ll explain later )

One Teaspoon Ground Cumin

One Teaspoon Garlic Powder

No salt or Pepper for this recipe, but that’s a matter of taste

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Remove the corn from the cob…

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Dice the bell pepper and add to the corn.

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Why you cry’n? Just dice the onion….

add that to the mix…add your tomatoes, juice and all.

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looks yummy already…..

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add your vinegar … next comes the spices…

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Garlic Powder

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Cumin…

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Now here is the thing I said I would tell you about… Mrs. Wages™

This stuff is amazing! You can use the whole bag and makes quarts of salsa, which I do that too… but I keep it on hand and use a few tablespoons at a time for other recipes. you just can not beat the taste of those blended spices.

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Mix well and chill for at least an hour… remove 15-20 minutes before it is time to eat.. stir well and enjoy it on tacos, burritos, chips or by the spoonful ( not that I would do such a thing)

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Easy Peasy !

 

 

 

 

 

 

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