Salsa Cruda

Serve with crisp nacho chips and your guests will say olé!

1 small red bell pepper, seeded and cut into small chunks 4 medium ripe tomatoes, seeded and cut into chunks 1 small Bermuda onion, coarsely chopped 1 large dill pickle, cut into chunks 1 to 2 pickled jalapeño peppers, seeded and coarsely chopped 2 tablespoons chopped fresh cilantro 2 tablespoons lime juice 1/2 teaspoon ground cumin 1/2 cup cooked whole kernel corn Salt

Combine red pepper, tomatoes, onion, dill pickle and jalapeño pepper in bowl of food processor. Pulse on and off until vegetables are chopped into about 1/4-inch pieces. Transfer mixture to a bowl. Stir in cilantro, lime juice, cumin and corn. Add salt to taste.

Makes about 2 cups

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