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Salsa Cruda

‹ Pickled Pineapple Salsa up Sauerkraut Balls ›
Serves: 
about 2 cups
What You Need: 
  • 1 small red bell pepper, seeded and cut into small chunks
  • 4 medium ripe tomatoes, seeded and cut into chunks
  • 1 small Bermuda onion, coarsely chopped
  • 1 large dill pickle, cut into chunks
  • 1 to 2 pickled jalapeño peppers, seeded and coarsely chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 cup cooked whole kernel corn
  • Salt

 

Combine red pepper, tomatoes, onion, dill pickle and jalapeño pepper in bowl of food processor. Pulse on and off until vegetables are chopped into about 1/4-inch pieces. Transfer mixture to a bowl. Stir in cilantro, lime juice, cumin and corn. Add salt to taste.

Serve with crisp nacho chips and your guests will say olé!