*homemade summer salsa

When I make this, I live off of it (lunch & dinner) for days. Using red garden tomatoes and sweet summer corn makes this salsa irresistible.

Homemade Summer Salsa
From the kitchen of: Wendy Nelson

In a blender blend the following:
3 med/large tomatoes (or 1 28oz. can whole tomatoes)
1 jalapeno pepper (carefully remove seeds and middle)
1 green pepper
about 3-4 green onions
¼-1/2 bunch cilantro

After blended stir in the following:
1 tomato chopped small
2 15oz. cans black beans, drained & rinsed
½ chopped red onion
2 ears cut sweet corn (or 1 cup frozen sweet corn, thawed & drained)
salt and pepper to taste
sugar to taste (maybe 3 Tbsp.)
1 ½ T. lime juice

Store salsa in refrigerator for about 1 week.
Note: I have also added a chopped mango and it’s very tasty too.