Fresh Corn Salsa
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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.
Ingredients
- 4 ears of non-GMO corn
- 2 medium tomatoes skin removed
- 1 jalapeno pepper
- 1 onion
- 1 green or red pepper
- 1/2 cup lime juice
- 1/2 tsp salt
- 1/2 tsp cumin
Instructions
- 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 1/2 inch headspace. Process in a water bath for 15 minutes, and then let the jars cool on a wire rack.
Nutrition
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.
How long will this last once it’s processed? Id also like to make a big batch to store in my pantry ! Thanks!
I think it should keep for up to a year or more as long as the jar is in good condition and the seal is intact.
YUM!!! I forgot my brother-in-law makes corn salsa with his fresh ears…I have to remember to ask them for some. First time I tried this it was so incredibly delicious, just looking at your photo is making me hungry for corn salsa and chips!
Thanks, Jennifer. I made a small batch because it was my first time trying this recipe, but I will be making a much bigger batch next time!
This looks delicious! I need to make some of this. What a great way to enjoy your corn all year round.
Thanks for sharing. Come and link up to this week’s CSA link party when you get a chance…http://inherchucks.com/2012/07/25/whats-in-the-box-36/. Hope to see you there!
Thanks so much for linking up to Healthy Vegan Friday 🙂 Recipe looks awesome. I love corn salsa but I’ve never actually made it!
Thanks, Gabby! I’m glad to see that you got so many links on this first week.
Thank you so much for sharing this! Some years ago I was given a recipie simular to this but with added Black Beans & cilantro. Also, I pan roast the cumin then grind it, such a wonderful taste as to already ground cumin.
Thanks for your comment! I was thinking about adding black beans to this the next time I make it. I’d love to know if you process your recipe in a water bath or just refrigerate it.