Description
A fresh salsa packed with Mexican flavors!
Ingredients
- 12 ears Corn, Kernels Cut Off The Cob
- 7 pounds Tomatoes, Diced
- 2 Large Onions, Diced
- 2 Orange Peppers, Diced
- 3 Jalapeno Peppers, Minced
- 3 cups Vinegar
- 3 Limes, Juiced
- 1-¼ cup Sugar
- 1-½ Tablespoon Salt
- 1-½ Tablespoon Cumin
- 1 teaspoon Cayenne
- ¾ cups Fresh Cilantro, Chopped
Preparation
Cut the kernels off the cob by placing the base of the ear on a cutting board and start the knife at the top, cutting the kernels off as you work your way down.
Add all ingredients except the cilantro to a large pot.
Bring the salsa to a boil and lower to a high simmer. Keep it at a very low boil for 2 hours, stirring often.
Stir in cilantro and ladle salsa into sterilized jars leaving 1/2 inch space at the top of the jar.
Process jars in a hot water bath, 15 minutes for 250 ml jars and 20 minutes for 500 ml jars.
