Follow these steps for perfect results
whole kernel corn
drained
green pepper
chopped
red bell pepper
chopped
red onion
chopped
tomatoes
chopped
ripe olives
sliced
pickled jalapeno peppers
drained and chopped
pickled jalapeno pepper juice
drained
cider vinegar
garlic salt
pepper
Drain the canned corn.
Chop the green pepper.
Chop the red bell pepper.
Chop the red onion.
Chop the tomatoes.
Slice the ripe olives.
Drain and chop the pickled jalapeno peppers.
Combine all the chopped ingredients in a large bowl.
Add the pickled jalapeno pepper juice, cider vinegar (or red wine vinegar), garlic salt, and pepper.
Mix all ingredients thoroughly.
Cover the bowl and chill in the refrigerator for at least several hours to allow the flavors to meld.
Expert advice for the best results
For a spicier salsa, add more jalapenos.
Adjust the amount of vinegar to taste.
Fresh cilantro can be added for extra flavor.
Everything you need to know before you start
5 minutes
Can be made several hours ahead of time.
Serve in a colorful bowl, garnished with a sprig of cilantro.
Serve with tortilla chips.
Serve as a side dish with grilled meats.
Use as a topping for tacos or salads.
Crisp and refreshing, complements the salsa's flavors.
Discover the story behind this recipe
Common accompaniment to many Mexican dishes.
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