Smoky Corn Garden Salsa
This makes a great addition to so many meals, and is a great gift of flavourful goodness! Once canned, it will last for months.This is a large recipe so we will have lots to share! You can adjust the heat to your liking!
| Servings | Prep Time |
| 16250 ml. jars | 30minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 5lbs. cherry tomatoes
- 6 cups corn kernels
- 1large onion, quartered
- 1cup chopped green pepper
- 3-4 finely chopped jalapenosYou can vary this according to heat preference and heat level of your jalepenos.
- 1head garlicroasted! Or sub three or four raw cloves. Of course, you can do both if you love garlic!
- 1 1/4cups vinegar
- 1/4cup lime juice
- 1/4cup sugar
- 2teaspoons salt
- 2 teaspoons cumin
- 1/4cup fresh cilantro – optionalchopped finely
Instructions
- Prepare canner, jars and lids.
- Combine vinegar, lime juice, sugar, salt, and cumin in a large pot and bring to a boil over high heat.
- I use a food processor to quickly chop onions, garlic, and peppers. Pulse carefully so you maintain some texture. Throw these into your pot.
- See note below to drain tomatoes. Put tomatoes into processor and pulse to break up the skins a little. Then put these into your pot.
- Bring all to a boil and then lower the heat and let it simmer for 15-20 minutes to thicken and combine flavours.
- Adjust quantity of spices and hot peppers to taste.
- If you are adding cilantro, throw some in now and return to a boil.
- Remove from heat and ladle hot salsa into hot jars.
- Process jars for 15 minutes and remove to cool. Any jars that don’t seal properly can be kept in the fridge and used first.
- Enjoy with tacos, wraps, nachos, etc, etc.
Recipe Notes
I love this recipe because it uses all the harvested and frozen goodness from our freezer! We grill the corn in the fall when it’s at its peak of flavour, and the smoky taste of summer is just perfect for this recipe! We take it off the cob and freeze it! I also freeze our tomatoes in four cup bags and this recipe uses two bags. You can feel comfortable approximating this quantity. When we are ready to make salsa, we slightly defrost the tomatoes and then pour off some of the liquid; this makes a thicker salsa. We also chopped and froze green peppers and jalapenos, which made it all so easy to add. The garlic can go in freshly minced or roasted. If you are using roasted, you can increase the quantity to taste.
