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Corn and Tomato Sizzle

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Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the White Estate in Frisco, Texas in 1984.

Ingredients Edit

Directions Edit

  1. Heat oil in a skillet over medium heat then cook shallots for 3 minutes.
  2. Add tomatoes, corn and jalapeno pepper and cook for 1 minute.
  3. Add cumin and sugar and cook 1 more minute.
  4. Add vinegar and cook until the liquid reduces slightly then add salt and pepper.

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