Pepper Corn Salsa

• 1 large red onion, diced
• 1/2 cup olive oil
• 1 Anaheim chili, skinned, seeded and diced
• 1 green bell pepper, seeded, grilled, skinned and diced
• 2 large red tomatoes, diced
• 2 large yellow tomatoes, diced
• 1 cup fresh kernel corn
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 limes, juiced
• 1/2 bunch cilantro, chopped
• 1 jalapeno chili pepper, seeded and diced

In a large pan over medium-high heat, saute red onion in olive oil for 2 minutes.

Add Anaheim and green bell peppers and saute for 2 more minutes.

Add tomatoes, corn, salt and pepper and saute for 2 more minutes.

Remove from pan and place salsa in large container to cool. Leave in refigerator for 3 hours.

Before serving, add lime juice, chopped cilantro and jalapeno chili pepper.

• source: Jean-Pierre Peiny, executive chef of L.A. Farm restaurant
• keywords: appetizer, southwest, vegetarian
• ratings: Liz-?, Tom-?, Kyle-?, Skylar-?
• time: ? minutes