Prep 10 mins
Cook 0 mins
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.
- 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
- Chop tomatoes, peppers, and olives into very small pieces.
- Combine with all other ingredients in a large bowl.
- Serve with tortilla chips.
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.