Sweet Corn Salsa
Fresh tomatoes, green peppers, onions and sweet corn make this salsa so flavorful. This recipe makes 8 pints of Sweet Corn Salsa.
Ingredients
- 20-25 medium tomatoes
- 1 large onion, chopped fine
- 1 large green pepper, seeds removed and chopped fine
- 4 ears sweet corn
- 3 tablespoons canola oil
- 1/3 cup parsley, or cilantro, chopped
- 15 ounces black beans, rinsed and drained (optional)
- 1/2 cup white vinegar
- 2/3 cup Mrs. Wages Medium Heat Salsa Mix
Instructions
- Begin by washing your tomatoes. Blanch them in boiling water for about 3-4 minutes until the skins split. Drain them and run tomatoes under cool water.
- Peel and core your tomatoes and place them in a large bowl. I leave the seeds in. Husk the sweet corn and cut it off the cob.
- In a large Dutch oven, saute your onions and peppers and corn in canola oil for about 8-10 minutes. Add a bit more oil as needed.
- Now add the tomatoes, white vinegar and salsa mix. I like Mrs. Wages salsa mix in medium heat. It contains jalapeño, chili pepper, garlic, salt and spices. Of course, you can add these ingredients yourself.
- While the salsa is simmering, wash and heat your jars and lids in separate pans of water over high heat. Remove one hot jar from the pan and fill it with hot salsa, leaving half inch of headspace. Clean the rim and cap each jar with a hot lid and ring. Repeat this process until all jars are full.
- Tighten the lids and set jars on a dish towel to cool. They will 'ping' as they seal. This recipe makes 7-8 pint jars.
Equipment
- 8 pint jars, washed and dried
- 1 large stock pot
Notes
Each jar of salsa has only 225 calories, which makes it a low-calorie snack or condiment compared to ketchup.
Nutrition
Calories: 226kcalCarbohydrates: 36gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 26mgPotassium: 1116mgFiber: 10gSugar: 12gVitamin A: 2936IUVitamin C: 66mgCalcium: 57mgIron: 2mg