Recipe by Cadylynn
The second best thing I have gotten from Texas! Actually, this salsa recipe comes from our bishop's wife. She makes it for every church activity and it is always devoured! Last night I told her I couldn't leave Rexburg without her salsa recipe so here it is. The recipe makes enough to feed our entire church, so you could cut the recipe in half or thirds.
Top Review by Kathy!!
I made this for a large crowd and kept the copy machine running for all the people who wanted the recipe. Not a speck was left in the bowl--I think people were actually scraping the bottom. The only thing I changed was to use the zest and juice of 1 lime. I also used 2 jalapenos and would loved to have used more but restrained myself because of the crowd. I also omitted the Greek seasoning and it was still wonderful. Thanks Cait.
- 14 roma tomatoes
- 2 bunches green onions
- 1 bunch cilantro
- 1 yellow pepper
- 1 orange bell pepper
- 1 green pepper
- 1 jalapeno (finely chopped, to your taste)
- 2 (14 ounce) cans black olives (chopped)
- 4 garlic cloves (minced)
- 1 (24 ounce) bottle Italian salad dressing (drain off oil)
- 3 (14 ounce) cans white shoepeg corn (no substitutes)
- 2 tablespoons white vinegar
- 2 tablespoons cavendars all purpose Greek seasoning
- 2 tablespoons sugar
- 1 tablespoon lime juice