Salsa

Total Time:
20 min
Prep:
20 min

Yield:
approximately 2 cups

Ingredients
  • 1/2 cup blanched corn
  • 4 ripe Italian plum tomatoes, peeled, seeded and diced
  • 1/2 cup minced onions
  • 1 teaspoon minced jalapeno peppers
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon freshly squeezed lemon juice
  • Salt
  • Freshly ground pepper
Directions

Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside until ready to serve with andouille potato cakes.


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