Gazpacho Salsa

Yield: Makes 7 cups

1 1/2 cups tomato based vegetable juice

1 pound tomatoes, seeded and diced

1 can (15 ounce) garbanzo beans, rinsed and drained

2 ears (1 cup) corn, fresh or frozen

1 medium green pepper, diced

1 small cucumber, diced

1/2 cup prepared salsa

1/2 cup jalapeno peppers, seeded and diced

1/4 cup green onions, chopped

1 Tablespoon fresh lime juice

2 cloves garlic, minced

1/2 teaspoon granulated sugar

1/8 teaspoon black pepper

Tortilla chips

Combine all ingredients in a bowl.

Cover and refrigerate for at least 1 hour.

Serve with tortilla chips.

Photo and food styling by Webstop

Note:
For a spicier salsa, substitute spicy vegetable juice for the mild vegetable juice.

Please note that some ingredients and brands may not be available in every store.

https://www.themarketswa.com/Recipes/Detail/4973/