A fresh salsa with tomatoes, corn, onions, sweet peppers, jalapeno peppers, cumin and cilantro. A great Mexican appetizer to go with nacho tortilla chips.
Prep Time: 30 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Total Time: 2 hourshours
Ingredients
12ears of corn, cut off cob
7poundsof tomatoes, diced
2large onions, diced
2orange peppers, diced
3jalapeno peppers, minced
3cupsvinegar
3limes juiced
1 1/4cupssugar
1 1/2tbspsalt
1 1/2tbspcumin
1tspcayenne pepper
3/4cupfresh cilantro, chopped
Instructions
Cut the kernels off the cob by placing the base of the ear on a cutting board and start the knife at the top cutting the kernels off as you work your way down.
Add all ingredients except the cilantro to a large pot.
Bring the salsa to a boil and lower to a high simmer.
Keep it at a very low boil for 2 hours, stirring often.
Stir in cilantro and ladle salsa into sterilized jars leaving 1/2 inch space at the top of the jar.
Process jars in a hot water bath. 15 minutes for 250 and 20 minutes for 500 ml jars