Sunday, July 31, 2016

Salsa Time... Corn Salsa

Corn Salsa
Found on Canning Craze


4 large ears of fresh corn 

1 cup red onion, diced 

1 large red pepper, diced 

1 large tomato, peeled and diced 

1 jalapeno pepper, seeded and diced 

1/2 cup fresh squeezed lime juice 

1/2 tsp. salt 

1/2 tsp. ground cumin 

1/2 tsp. ground black pepper 


1. Remove husks and silks from corn and rinse. Cut corn off cobs. 

2. In a large saucepan combine corn, onion, sweet pepper, tomato, jalapeno, lime juice, salt, cumin and pepper. Bring to a boil over medium-high heat. Reduce heat and simmer, covered for 10 minutes. 

3. Transfer to hot, sterilized half-pint jars (4-5 jars), leaving 1/2 inch headspace. Wipe jar rims and adjust lids. 

4. Process in a boiling water canner for 15 minutes (starting when water returns to a boil). Remove from canner and cool on wire racks.

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