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Four Pepper and Corn Salsa with Baked Chili-Lime Tortilla Chips

Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 -10
Author Sarcastic Cooking

Ingredients

  • 1 Yellow Bell Pepper seeded and diced
  • 1 Red Bell Pepper seeded and diced
  • 1 Orange Bell Pepper seeded and diced
  • 1 Jalapeno seeded and finely diced
  • 1 Cob of Corn boiled and cooled
  • 1 Tomato seeded and diced
  • ½ Red Onion finely diced
  • 1 Tablespoon Fresh Chopped Cilantro
  • Juice of Half a Lime
  • Pinch of Cayenne Pepper or Crushed Red Pepper Flakes
  • Salt and Pepper to taste

Instructions

  1. Dice all the peppers, the tomato, and the onion. Add the diced vegetables to a medium mixing bowl.
  2. Stand the cob of corn up on one end. Using your knife, cut the kernels off of the cob and add the corn to the bowl.
  3. Add the lime juice, salt, pepper, and cayenne to the bowl. Mix well. Let the flavors combine for at least twenty minutes before serving. Serve either at room temperature or slightly chilled, both are fine.
  4. Serve with Chili-Lime Tortilla Chips.