Southwest Corn and Tomato Salsa
Southwestern Corn and Tomato Salsa combines sweet corn, juicy tomatoes, and a kick of flavor from spices and peppers, making it perfect for dipping or as a topping for just about anything.
Servings: 64 servings (about 4 pints)
Equipment
Ingredients
- 1 Quart fresh corn kernels or frozen
- 3 cups tomatoes cored, seeded, and diced
- 1 cup green bell pepper diced
- 1 cup onion chopped
- ½ cup sugar
- 2 cups cider vinegar
- 1 Tbsp salt
- 1 tsp red pepper flakes optional
- 1 tsp cumin
- 1 tsp Mexican oregano
- ½ cup canned Hatch chilis
Instructions
- Combine all ingredients in a stock pot. Bring to a boil, then simmer for 20 minutes.
- Ladle into jars, leaving ½ inch headspace.
- Process in a water bath canner for 15 minutes (adjust for altitude).
Notes
Altitude Adjustments
Since water boils at a lower temperature at higher elevations, processing times need to be adjusted. Here are the guidelines:- For 0 to 1,000 Feet in Elevation: Process pint and half-pint jars for 15 minutes.
- For 1,001 to 6,000 Feet in Elevation: Process pint and half-pint jars for 20 minutes.
- Above 6,001 Feet in Elevation: Process pint and half-pint jars for 25 minutes.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 113mg | Potassium: 71mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.2mg