Fresh summer salsa

Prep 25 min
Total 1 hour
Makes 4 500-mL jars

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Ingredients

6
large tomatoes
2 1/2 cups
diced onion, about 3
1 1/2 cups
corn kernels, about 2 cobs
1 1/2 cups
diced red bell pepper, about 2 small peppers
1 cup
white vinegar
1
clove garlic, minced
1 tbsp
minced, seeded jalapeño
1 tbsp
chopped cilantro
1 tsp
1 tsp
4
500-mL Mason jars

Instructions

  • FILL a canner with water, leaving a 2-in. headspace. Boil over high.
  • BOIL a large pot of water. Cut an X in the bottom of each tomato, and remove cores with a paring knife. Add tomatoes, in batches, to boiling water. Do not crowd pot. Boil 30 seconds. Using a slotted spoon, remove to a large bowl filled with cold water. When cool enough to handle, peel off skins and discard. Dice tomatoes. Measure out 5 cups. Reserve any extra for another use.
  • DISCARD water and return pot to stove. Add 5 cups tomatoes, onions, corn, bell peppers, vinegar, garlic, jalapeno, cilantro, sugar, cumin and salt. Gently boil over medium until slightly thickened, 10 min.
  • SPOON into hot, clean Mason jars, leaving a 1/2-in. headspace at the top of each jar. Stir each jar with a non-metallic utensil to remove air bubbles. Wipe rim clean with damp paper towel, then cover with lid. Close with screw band.
  • ADD jars to boiling water in canner, ensuring that they are covered by at least 2 in. of water. Bring to a rolling boil, then process, covered, for 20 min. Turn off heat, remove canner lid and let stand, 5 min. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when centre is pressed. If they do, store in the fridge. Processed jars keep well up at room temperature for up to 1 year.

Nutrition

Calories 21, Protein 1 g, Carbohydrates 5 g, Fibre 1 g, Sodium 75 mg.

Easy way to de-seed jalapeno peppers

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