My brother is a fan of spicy foods. The spicier they are, the happier he is, it seems.
There are few in my family who love jalapeños, or other hot peppers, quite as much as he does.
But this particular salsa recipe is both spicy and sweet. It creates a perfect balance of both flavors.
My brother requests this dish each time we have a family function that requires a potluck dinner.
Remember, you can put less spice in your recipe at home if you can’t handle the heat.
- 1 can sweet yellow corn
- 1 can white corn
- 1 green bell pepper
- 1 fresh jalapeño
- 1 red onion
- 1/2 cup cilantro
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
Finely dice the green bell pepper, red onion and jalapeño. Set them aside in a plastic bowl.
Do not put this mixture in a metal bowl — the metal reacts to the acidic ingredients and will change how the salsa tastes.
Drain both cans of corn and add them to the peppers and onion.
Chop the cilantro into fine pieces, as well, and add half a cup to the other ingredients.
Adding 1 teaspoon each of pepper, salt, garlic powder and the fruit juices. Mix thoroughly.
This recipe is set to eat immediately after mixing. However, the flavors marry well after 12 hours of refrigeration.