Corn Salsa (adapted from "Chunky Homemade Salsa" recipe from Better Homes and Garden)4 pounds ripe tomatoes
(Makes 2.5 pints)
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.