Recipe of the Day — Rainbow Gringo Salsa

This recipe isn’t a traditional salsa at all — it’s very chunky — but it’s yummy! Leftovers work well when mixed into rice, a Mexican flavored soup, chicken/rice dishes, etc.

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Rainbow Gringo Salsa

2-3 tomatoes, chopped (Roma are great)

1 small orange bell pepper, chopped 1- 15 oz can of whole kernel corn, drained ½ c. fresh cilantro, minced 1- 4 oz can chopped green chiles 1 jar medium green salsa (I really like Hernez)

1 small red onion, chopped 4-5 toes garlic, minced ½ medium white onion, chopped 1-15 oz can black beans, rinsed and drained 1 T. lemon or lime juice (or some of each)

Mix all ingredients; serve with chips. Makes roughly 2 quarts.

Notes: Red, yellow and green bell pepper can also be used. This is a favorite wherever I take it.