Perfect Summertime Treat...

Brynwood Needleworks - Mexican Confetti and Chips

I went to my great-nephew's high school graduation celebration yesterday afternoon. He actually graduated in 2020, but his family waited until the summer to have the party. I'm sure you all know what caused the delay, so I needn't give it any more air. I'll just say, we were all thrilled that we could gather for his big accomplishment.

 

I offered to take two of my favorite recipes, and today I'll share one of them with you. (Don't worry. I'll share the other one soon, too.) This one is a family favorite and I especially love it because it's mostly fresh ingredients. 

 

It's called Mexican Confetti. I'm not sure whether or not that name is PC anymore, but I'm going to follow Hermione Granger's (Harry Potter reference) thinking and say, "In the interest of international cooperation"...I'm going to continue to call it what I've known it as for the past 40+ years...Mexican Confetti.

 

 MEXICAN CONFETTI

Recipe from the kitchen of 

Donna Liljegren of Brynwood Needleworks 

YIELD: This makes a really large batch, so plan to make it for a party or family gathering.

 

 

Chop the following ingredients, and mix together in a large bowl:

1 can ripe olives - pitted, drained

2 large bunches green onions 

3 large green peppers

1# fresh mushrooms

6-7 large fresh tomatoes

I also add:

2-3 cups sweet corn, cooked, cooled. (No husks.)  

Add: 

1 jar Salsa (pick your favorite. I used a jar of our homemade.)                                                           

2-3 tablespoons Vegetable Oil 

3 tablespoons Wine Vinegar 

Season with salt and pepper, to taste. Cover and refrigerate. The longer it stands, the better it tastes. Drain off accumulated liquid when serving.

Note: After you make it the first time, you can add to or change the recipe to suit your tastes. 

 

I'll be adding this to my “Recipes” page, too, (located at the top of my blog.) I hope you enjoy making it as much as I do. I know they were discussing who could take the leftovers home with them. I just know one thing for sure.

"It wasn't me, babe."