Corn and Tomato Salsa
A fresh salsa with tomatoes, corn, onions, sweet peppers, jalapeno peppers, cumin and cilantro. A great Mexican appetizer to go with nacho tortilla chips.
ears of corn
, cut off cob
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
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