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A great topping
for chicken or fish...
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1 ½
cups |
|
fresh corn kernels |
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6
Tbs |
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sun-dried tomatoes packed in oil,
drained and minced |
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6
Tbs |
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thinly sliced green onions |
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6
Tbs |
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finely chopped red onion |
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3
cloves |
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garlic, minced |
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1
Tbs |
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seeded jalapeño chili, minced |
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3
Tbs |
|
fresh lime juice |
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|
1 ½
Tbs |
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white wine vinegar |
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6
Tbs |
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olive oil |
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6
Tbs |
|
fresh cilantro, finely chopped |
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Combine all
salsa ingredients in a medium bowl. Set aside at
room temperature for about an hour. Serve! |
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Cooking Tips |
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*If the onions are
bothering you while chopping them, put lime juice
directly on the chopped onions- it neutralizes them. |
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**If you're not a
cilantro fan, you can substitute fresh Italian parsley
and fresh oregano. |