Mild Sweet Salsa
- Ready In:
- 3hrs
- Ingredients:
- 15
- Yields:
-
5 cups
ingredients
- 2 large tomatoes, peeled,seeded and chopped
- 1⁄2 green pepper, finely chopped
- 1⁄2 red bell pepper, finely chopped
- 1⁄2 red onion, finely chopped
- 1⁄2 cup frozen corn, thawed
- 1 -3 clove garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh basil
- 1⁄4 teaspoon dried oregano
- 1⁄2 cup tomato sauce
- 1 tablespoon sugar
- salt, to taste
- black pepper, to taste
directions
- Mix together all ingredients and chill for several hours before using (to allow flavors to combine).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious! I used fresh basil and oregano from the garden, about twice as much as called for in the recipe, and fresh corn, too. I did "cheat" and use Hunts fine- diced tomatoes, drained slightly. Opening a can renders the recipe "really easy" as I hate to peel and core tomatoes. This salsa doesn't need to sit over night for the flavors to meld. In fact, I think the herbs paled a bit, and I preferred it same-day-fresh. While I thought it was just right, I did set out a bottle of California Hot Sauce for those among us who need the heat. I've been asked for the recipe repeatedly, and will make-and-take frequently. I wonder how it would taste with a little balsamic vinegar instead of white wine vinegar? Thanks, Sue.
Tweaks
-
Delicious! I used fresh basil and oregano from the garden, about twice as much as called for in the recipe, and fresh corn, too. I did "cheat" and use Hunts fine- diced tomatoes, drained slightly. Opening a can renders the recipe "really easy" as I hate to peel and core tomatoes. This salsa doesn't need to sit over night for the flavors to meld. In fact, I think the herbs paled a bit, and I preferred it same-day-fresh. While I thought it was just right, I did set out a bottle of California Hot Sauce for those among us who need the heat. I've been asked for the recipe repeatedly, and will make-and-take frequently. I wonder how it would taste with a little balsamic vinegar instead of white wine vinegar? Thanks, Sue.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com