Mexicali Corn Salsa Recipe

Mexicali Corn Salsa Recipe

  • 1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa
  • 1 1/3 cups whole kernel corn
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro (optional)
  1. COMBINE salsa, corn, bell peppers and cilantro in medium bowl. Cover; refrigerate for at least 2 hours.
  2. SERVE as a relish with meat or poultry or as a dip with tortilla chips.
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