Corn Salsa Recipe: Delicious. Fiery. Summer in a Jar.

What You'll Need

Supplies
Ingredients
  • 3 cups distilled white vinegar
  • 1 cup red wine vinegar
  • 5 pounds tomatoes, diced
  • 1 red bell pepper, diced
  • 4 jalapeno peppers, diced
  • 1 large white onion, grilled and diced 
  • 4 cups blanched corn, cut off the cob
  • 1 carrot, grated
  • 2 garlic cloves, minced
  • 1 TSP dried oregano
  • 1 TBS each: salt, cumin, paprika
  • 1 TBS dried chipotle powder (optional, for extra zang)

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.

Tomatoes are the darling of summer, tender and bright and bold. Corn is the ancient grass, bred tall and powerful, thirsty and sweet. Jalapenos dangle and dance, on the branch, on the palate, all zing and sizzle. When these flavors get together…watch out! Pure delicious, fiery summer in a jar.

Directions

Marry your friends off in style. Wake up bleary in the morning, surveying the heaps of leftover veggies. Make a cup of coffee, eat a couple eggs, staring at the pile of corn, tomatoes, carrots, onions and jalapenos…and you know, salsa is really great with eggs. Wash the dishes. Wash the veggies. Make salsa. As follows.

1. Cook Your Initial Ingredients

Combine the vinegar, salt and spices in a large, non-reactive stock pot, and bring to a boil.

2. Add Additional Ingredients and Return to Boil

Add the tomatoes, peppers, carrot, garlic and onion (but not the corn, yet!), and return to a boil.

(Of course, you can use raw onion too, here. I like to roast it, because the sugars caramelize and bring a welcome sweetness to the acidity of the vinegars in the recipe. I add the sweet, orange carrots for the same reason.)

3. Prepare Your Waterbath Canner

In the meantime, prepare a water-bath canner and 8 pint jars. Set the canner to boil, with the empty jars inside. This way, the jars will be warm and sterile when the time comes to add the salsa.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.

4. Blend the Salsa

Remove the salsa from the heat and place it, a few cups at a time, in a blender. Blend the salsa and pour it into a fresh pot, repeating until all the salsa is blended.

5. Return to Pot and Add Corn

Return the salsa to the stove and add the corn. Bring the salsa to a boil again, and then reduce heat and simmer for 5 minutes. All the flavors will meld and sing together.

6. Pack Your Jars and Preserve

Ladle the salsa into the clean, hot jars, leaving 1/2” of headspace. Release any trapped air, and wipe the jar rims clean. Center the lids on jars, and screw on the bands; process in the water-bath canner for 15 minutes. Turn the heat off and allow the jars to sit in the warm water for 5 minutes before removing.

Place the jars on a kitchen towel or other buffer so as not to shock the hot jars by placing them on a cold surface. Once they've cooled down, you’re ready to store them in a cool, dry place until you're ready to start enjoying them!

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.

OVER TO YOU

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.

This article was published as part of our September 2015 journal.