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Sweet Corn and Pepper Salsa
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Sweet Corn and Pepper Salsa
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Serve with chips and dip or eat it straight out of the bowl with a spoon! Crunchy, spicy and sweet, dish up some of this Sweet Corn and Pepper Salsa at your next cookout, picnic or tailgating party.

Prep time
0:20
Plan for

Refrigerate at least 1 hour or up to 24 hours

Yield
4 cups salsa
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Sweet Corn and Pepper Salsa
Extra Fine Granulated Sugar
Prep time :
0:20
Plan For

Refrigerate at least 1 hour or up to 24 hours

Yield :
4 cups salsa

INGREDIENTS

  • 3 cups sweet corn (from about 4 large ears) *see notes
  • 1 jalapeno pepper, finely diced
  • 1/4 cup white onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 1/2 tablespoons whole mustard seeds
  • 1 teaspoon distilled vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

DIRECTIONS

  1. Mix all ingredients well in a large bowl with a tight-fitting lid.
  2. Refrigerate, stirring occasionally, for at least one hour, or up to 24 hours before serving.  The salsa will keep in a covered container in the fridge for about 5 days.

 

IMPERIAL SUGAR INSIGHT

NOTE: If fresh corn is not in season, use the same amount of thawed frozen corn or sweet canned corn, drained.

Recipe developed for Imperial Sugar by Cassie Laemmli @Bake Your Day.

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