Corn & Cherry Tomato Salsa

This recipe was recommended by our Marketing and Events Co-ordinator, Amanda. She loves the fresh flavour of this salsa compared to traditional cooked salsa, adding a summer burst to meals all year long!

Tip from Amanda - Once you open a jar I find this salsa doesn't last long so process it in smaller jars if you don't think you'll use a full jar within about a week.

Corn & Cherry Tomato Salsa

5 pounds cherry tomatoes*, roughly chopped
2 cups corn kernels* (about 2 large ears fresh, frozen thawed is fine)
1 cup red onion*, finely chopped
2 teaspoons salt
½ cup fresh lime juice (about 3 large or 4 medium limes)
2 hot peppers*, seeded and minced
1 teaspoon chipotle chili powder, optional
½ cup chopped fresh cilantro*
6 (16-ounce) pint preserving jars with lids and bands
Prepare the boiling water canner. Heat the jars in simmering water until they’re ready for use. Do not boil. Wash the lids in warm soapy water & set them aside with the bands.

Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce the heat & simmer for 5 to 10 minutes, stirring occasionally.

Ladle the hot salsa into a hot jar, leaving ½” headspace. Remove air bubbles. Wipe the jar rim clean, center the lid on the jar & apply the band to fingertip-tight. Repeat until all the jars are filled. Place jars in the boiling water canner. 

Process jars for 15 min (at low altitude). Turn off the heat; remove the lid, and let the jars stand for 5 minutes. Remove the jars and let them cool.

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