Basic Mexican Cuisine Course-6 Salsa Sauces (salsa)

2 a Jalapeño (jalapeño) 2 distilled white vinegar 3 tablespoons (44ml) olive oil 1/3 cups (78ml) Kosher salt a little coriander coriander 83 1 tablespoon (15ml)

z83 It's canned, and it's all 1 can. They are 15 ounces, 15 ounces, 4 ounces, and 2.5 ounces. The g behind is my conversion.

[Procedure]

1, corn kernels, chopped peppers and olives, green onion, diced tomatoes and peppers, vinegar, olive oil, 1/4 teaspoon of salt, mix well, and marinate in cold storage for 1 hour.

2, sprinkle cilantro just before serving.

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