|16 ounce bag frozen whole kernel corn|
|2 small cans mexi-corn, drained but reserved|
|1/3 cup roasted red peppers chopped|
|1 medium onion, finely chopped|
|3 jalapeno peppers chopped|
|1 orange pepper chopped|
|2 tablespoons white vinegar|
|¼ cup white sugar|
|1 & ½ tablespoon salt|
|1 & ½ tablespoon fresh ground pepper|
|1/4 cup water|
When I make a large batch of this, I freeze some “portioning it “ for soups and stews. Adds another level of flavor to what I’m making that day.
I have also served this as a side dish with BBQ.
I have tripled this recipe and put them in Mason jars, and do a water bath processing.
Depending on how much heat you like, you can add more or less of the jalapenos.
This is such an easy and refreshing salsa for the summer.