Suitable for vegan, gluten free, onion free and vegetarian diets.*

Makes 1412 g.

500 g tomatoes
30 g olive oil
500 g frozen corn
45 g coriander
120 g green pepper
5 g brown sugar
2 g ground cumin
45 ml cider vinegar
30 ml red wine vinegar
5 ml lime juice
5 g orange zest
125 ml orange juice

Thaw frozen corn. If time toast corn, by heating oil in a heavy pot or sskillet and saute corn on meadium heat until lightly browned and caramel colour. Cool the corn. Chop tomato and green peppers finely. Add rest of ingredients and combine well. Taste.


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.