Serves 2 cups
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
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!