Sunday, March 17, 2013

Rick's Quick Pico de Gallo Salsa

I had a “hankering” for some salsa, so I threw this together in about 5 minutes.


28 oz can Hunt’s “Petite Diced” tomatoes, drained
10 oz can RoTel brand “Original” diced tomatoes & green chilies
1/4 Cup diced vidalia onion
2 cloves minced garlic
Juice and zest of 1 lime
1 ear corn, steamed
2 tablespoons fresh cilantro, chopped
¼ tsp ground cumin
Salt and pepper


Drain the excess juice from the tomatoes and place in large glass bowl.  Cut the kernels from the ear of corn with a sharp knife.  Add all of the ingredients to the bowl and mix well.  Serve with corn chips and a cold Corona with lime.

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