Mom’s Easy Salsa Recipe

1 lg. can whole tomatoes (28 oz.)
1/2 onion,  finely chopped
2 jalapenos, finely chopped
1 tsp. garlic powder (or more if desired)
Lawry’s Seasoning Salt (to taste)
Juice of 1 or 2 limes (optional)
Cilantro, chopped (optional)

Place all the above ingredients in a blender until well blended.  Refrigerate at least 1 hour before serving to allow flavors to permeate together.

This is a super simple recipe that I threw together one day…and my family loved it so much that it is now the only way I make corn.  I do substitute olive oil in place of the butter many times.  If you want to use olive oil instead of butter, wait until you have turned off the heat and then add a little oil and mix.   Extra virgin olive oil is recommended.

16 oz. of frozen corn  (1/2 bag of 32 oz. frozen bag of corn)

1 tsp. garlic powder

1 tsp. dried parsley

2  TB of butter

Sprinkle lightly with a little salt

Cook on low heat & Stir occasionally until hot.

Don’t over cook.  Your veggies will taste better and you’ll preserve more nutrients the less you cook them.

*Double recipe if needed.