Title: Mexi-Corn Salsa
Categories: Poultry, Salsa
Yield: 12 servings

11 oz Corn; whole kernel
2 tb Juice; lemon
Drained
1 tb Cilantro; minced
2 md Tomatoes; Roma, seeded
1 sm Pepper; jalapeno, finely
Diced
Chopped
4 oz Chilies; green, chopped
1 sm Garlic; clove, minced
Undrained
1/4 ts Salt
1/4 c Onions; green, sliced

In a small bowl, mix together all of the ingredients, and set aside.

Cook: Nancy Labrie, New Hampshire Source: "Chicken Cookery"

Converted by MM_Buster v2.0l.