Tomato Corn Salsa

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Tomato Corn Salsa
Tomato Corn Salsa
4 ears fresh corn husked
4 poblano peppers stemmed and seeded
2 to 4 jalapeño peppers stemmed and seeded
8 cups fresh tomatoes diced
2 cups white onions chopped
1/4 cup lime juice
1 tsp. salt
1/2 cup fresh cilantro chopped

Prep: 30 minutes Cook: about 1 hour Makes: about 7 pints

1. Grill or broil corn and peppers until lightly charred.
Cut corn away from cob. Coarsely chop poblano
peppers and finely chop jalapeños.
2. Place all ingredients except cilantro in a large pot
and bring to a boil; cook over medium heat, uncovered, for 10 minutes, stirring occasionally. Stir in cilantro.
3. Pack hot mixture into sterilized jars leaving 1/2 inch empty at the top and follow basic canning instructions on page 42, boiling for 15 minutes.  

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