Tomato Corn Salsa


Something Extra

Recipe Theme


 

Recipe Center

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

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 below, boiling for 15 minutes.  

Basic Canning Instructions:

1. FiIl a large stockpot half full with water and bring to a boil (allow 1/2 to 1 hour, depending on size of pot). Submerge empty canning jars, lids and rings in water; remove to a clean cloth.

2. Fill jars, leaving 1/2 inch open at the top of each, making sure to keep rims clean (a wide mouth funnel works well for this). Eliminate any bubbles by stirring with a non-metallic kitchen utensil such as a wooden skewer or chopstick. Wipe away any food from the rims with a clean damp cloth.Top with sterilized lids, screwing rings on tightly, then loosening about 1/4 inch. Lower into boiling water, making sure water reaches 1 to 2 inches above lids and return to a boil. Cook according to recipe instructions.

3. After processing, remove jars carefully from pot and set on a cloth.

4. When jars have cooled, check to make sure all are sealed by pushing down in the center. If the lids give and make any noise, jars have not sealed properly and should be refrigerated. Store sealed jars in a cool, dark place. 

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.