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Sauces & Stuff

Spicy Corn Salsa

Preserve your summer tomatoes and fresh sweet corn by making this spicy corn salsa. Perfect for chip-dipping, topping salads and tacos, this homemade salsa recipe takes full advantage of summer's bounty. Canning does take a lot of prep work and time, but in the end you’ll reap the benefits of your garden all year long.

Refer to the article Can with Confidence for in-depth process and photos.

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Ingredients

Test Kitchen Tip

When removing corn kernels from the cob, place a cutting board on a baking sheet. This keeps the kernels from scattering everywhere.

Instructions

Prepare water bath canner according to steps in the article Can with Confidence. Heat jars in simmering water until ready to use; do not boil.

Combine corn, tomatoes, onions, poblanos, vinegar, jalapeños, cilantro, sugar, garlic, salt, cumin, and chile powder in a pot; bring to a boil, reduce heat, and simmer salsa 15 minutes.

Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims of jars clean, center lids on jars, and apply bands until fingertip tight.

Place filled jars into water bath canner, ensuring jars are covered by 1–2 inches of water. Bring water to a boil and process jars, covered, 15 minutes, adjusting for altitude.

Remove jars from canner and let cool on counter, undisturbed, for 24 hours. Check lids for seal. Lids should not flex up or down when center is pressed.

Store canned jars in a cool, dry, dark place for up to 18 months. Refrigerate any open jars (or jars that didn’t seal).

Nutritional Facts

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