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Salsas & Chutneys
Corn and Cherry Tomato Salsa
Salsas & Chutneys
Corn and Cherry Tomato Salsa
Makes:
about 6 Pint Jars
Prep:
25 minutes
Processing Time:
15 minutes
INGREDIENTS
5 lbs. cherry tomatoes roughly chopped
2 cups corn kernels (about 2 large ears fresh, but frozen thawed is fine
1 cup red onion finely chopped
½ cup bottled lime juice
2 jalapeno peppers seeded and minced
1 tsp. chipotle chili powder, optional
1/2 cup chopped fresh cilantro
TOOLS & PRODUCTS USED
6 Ball® (16 oz.) pint glass preserving jars with lids and bands
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
NEXT, TIME TO COOK!
Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce heat and simmer 5-10 minutes, stirring occasionally.
NEXT, LET'S CAN IT!
Ladle the hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
Process the jars 15 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.