September 07, 2011

Corn Salsa

Ever since I got a canning kit for my birthday I have become obsessed with canning. Every time we have leftover veggies or fruit, I think, hey, maybe I can can them. I am constantly flipping through my canning recipe book thinking of something else that would make a neat gift or something to store over the winter. I believe I am addicted to canning now.


Since corn has been in season over the last few weeks, we have been buying it almost every weekend. We usually buy a dozen and then eat it with pretty much every meal that week. The season for beautiful, delicious Ontario sweet corn is coming to an end, so I thought I would savour some of the bounty by making corn relish and corn salsa. The relish was simple and fairly quick to make and tasted great on grilled sausages. The salsa, on the other hand, takes almost an afternoon to make, but is worth it in the end.


Corn Salsa (adapted from "Chunky Homemade Salsa" recipe from Better Homes and Garden)
(Makes 2.5 pints)
Ingredients:

4 pounds ripe tomatoes
2 cups of corn
1 jalapeno pepper, chopped and seeded
4 chili peppers, chopped and seeded
1 onion, chopped
1/4 cup parsley (or cilantro)
1/4 cup lime juice
1/4 cup white vinegar (or white wine vinegar)
1/4 can of tomato paste
3 cloves garlic, chopped
1 tsp salt
1 tsp cumin seeds
1 tsp black pepper

Directions:

1. To peel the tomatoes, immerse them in boiling water for about a minute, then dunk them in cold water and remove the skins. Remove cores and seeds and drain in a colander and set in the sink for 30 minutes.
2. Transfer tomatoes to a pot and bring to a boil, then reduce the heat. Let simmer for an hour and a half.
3. Add corn, peppers, onions, parsley, lime juice, vinegar, tomato paste, garlic, cumin seeds and pepper. Return to a boil and let cook for about 10 minutes. Remove from heat.
4. You could just keep this in the fridge to eat or begin the canning process by ladling the hot salsa into sterilized jars. Process the jars in the canner for 15 minutes then take out and let sit for about 24 hours.

I'm still fairly new to canning, but I love that I can now make homemade sauces, relishes, chutneys and jams for little cost (plus, homemade always tastes better). I will never be going back to store bought salsa after this and I know it will be nice to taste fresh corn in the winter.

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