Tequila Corn Salsa

1 tablespoon butter

1 ounce (2 tablespoons) tequila

1 (13.5 ounce) can corn, drained

1/4 red bell pepper, chopped

1/4 green bell pepper, chopped

2 tablespoons chopped red onion

Juice of 1/2 lime

Salt, to taste

Pepper, to taste


Heat butter and tequila in a large skillet. Add the corn and cook until it is lightly browned. Stir regularly to prevent corn from sticking. If it starts to stick, add more butter. When toasted, transfer to a mixing bowl.

Add chopped peppers, onion and lime juice. Season with salt and pepper, to taste. Set aside until room temperature.

Makes about 2 cups. Approximate nutritional value per 1/4 cup: 70 calories (19.3 percent calories from fat) 1 g protein, 10 g carbohydrate, 3 g sugar, 1 g dietary fiber, 1.5 g fat, 5 mg cholesterol, 150 mg sodium.

Source: John Griffin - mysa.com