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Mexicali Corn Salsa recipe

Mexicali Corn Salsa.

Spice up any meal when you serve this salsaalongside; great as an appetizer dip as well.

Recipe: Mexicali Corn Salsa

1 (16-ounce) jar ORTEGA Salsa – Thick& Chunky (Medium)
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

  • Combine salsa, corn, bell peppers andcilantro in medium bowl. Cover; refrigerate for at least 2 hours.
  • Serve as a relish with meat or poultryor as a dip with tortilla chips.

    Makes 24 servings.

    Recipe and photograph are the propertyof Nestl ® &, used with permission.

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