1 1/2 c Fresh corn kernels *
15 oz Can black beans; rinsed,
- drained
15 oz Can diced tomatoes w/chilies
1 md Bell pepper; diced fine
1 md Onion; diced fine
3 (to 4)jalapeno &/or serrano
- chilies; seeded, fine
- diced
4 oz Can chopped green chilies;
- undrained
2 cl Garlic; diced fine
1 ts (to 1/2 tb) ground cumin
8 oz Can plain tomato sauce
+=OR=+
8 oz Can El Pato tomato sauce
+=OR=+
8 oz Can Snap-E-Tom tomato sauce
1/2 Avocado; peeled, pitted,
- diced 3/16"
2 Limes; juiced
1/2 bn Fresh cilantro; chopped
Salt & Pepper
Cook corn in a small amount of boiling water for 4 minutes
or until crisp-tender; drain and cool. Combine corn and
remaining ingredients.
Makes 4 cups of Pico de Gallo.
* 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
Green Giant Niblets or Mexi-Corn may be substituted.
I've won prizes at several chilli cook-offs with this
recipe.
Uncle Dirty Dave's Kitchen
MMMMM
... "Fools rush in where fools have been before." -- Unknown
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