I would love to have a pantry filled with jars of homemade jams and salsa, at least 30 jars of each.
That dream is a little far away right now, but I do have a few jars of jam on the shelf. This recipe is my first step toward filling the salsa shelf.
My husband’s aunt makes amazing homemade pineapple salsa, which I will be trying to replicate one of these days. But for now, this fresh corn salsa will do. I adapted this recipe from a corn salsa in the Better Homes and Gardens Can It! cookbook, and it’s the perfect match for what I got from my farm share this week. I think it’s absolutely delicious – tart from the lime, sweet from the corn, and just the right amount of spice. It will take great restraint for me to leave these jars in the cabinet past next week.
This salsa is wonderful on its own, but you could also mix it with a mashed avocado for a quick, flavorful guacamole.
- 4 ears of non-GMO corn
- 2 medium tomatoes, skin removed
- 1 jalapeno pepper
- 1 onion
- 1 green or red pepper
- ½ cup lime juice
- ½ tsp. salt
- ½ tsp. cumin
- Cut the corn kernels off the ears.
- Submerge the tomatoes in boiling water for 30 seconds, and then place them in a bowl of cold water. Remove the skins.
- Cut the jalapeno pepper in half and discard the seeds. Chop the jalapeno finely in a food processor.
- Add the onion, pepper, and tomatoes to the food processor and chop coarsely.
- Place all the ingredients in a large pot. Simmer for 10 minutes with the top partly covering the pot.
- Transfer the mixture to 4 hot, sterilized half-pint jars, leaving ½ inch headspace. Process in a water bath for 15 minutes, and then let the jars cool on a wire rack.
Fresh Corn Salsa Price Breakdown
The total cost of this salsa is $4.39, or $1.10 per half-pint jar. Most of the ingredients I used are organic, so this is a great price. And the taste is much better than what you can buy in the store.